Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day.

Servings: 4 sandwiches
Total Time: 15 minutes
Ease of Preparation: Easy
Health: Healthy Weight, Low Cholesterol, Low Sat Fat, Low Calorie, Heart Healthy, Diabetes Appropriate


Ingredients:

Salmon Salad Sandwich
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon , drained
1/4 cup minced red onion
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground pepper
4 tablespoons reduced-fat cream cheese (Neufchâtel)
8 slices pumpernickel bread , toasted
8 slices tomato
2 large leaves romaine lettuce , cut in half


Steps:

1: Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.

Nutrition: (Per serving)

Calories - 286
Carbohydrates - 0
Fat - 9
Saturated Fat - 3
Monounsaturated Fat - 4
Protein - 22
Cholesterol - 34
Dietary Fiber - 4
Potassium - 262
Sodium - 645
Nutrition Bonus - Folate (22% daily value), Iron & Vitamin C (17% dv), source of omega-3s.

Related Links:

  • Tuscan-Style Tuna Salad
  • Healthy Lunch Recipes