Not your usual sandwich. Salmon is loaded with healthy omega-3 fats and delicious flavor! This open sandwich is quick and easy to make and perfect for lunch any day of the week.

Serves: 1

Why it is good for you:

Wild-caught salmon is very high in omega-3 fatty acids. These fats are known as essential fatty acids. Salmon is also a great source of protein, selenium, niacin, vitamin B12, phosphorus, magnesium and vitamin B6.

It's important when shopping for tinned salmon that you also pick a good, reputable brand ensuring it is wild and sustainably caught and preferably packaged in a BPA-free can. 

Ingredients

(use organic ingredients where possible)

• 2 slices of Paleo bread (see recipe)
• 1 small tin (6 oz/ 170g) of wild, sustainably caught salmon
• 1 small apple, cored and diced
• 1 celery stalk, diced
• 1 shallot or spring onion, diced
• 1 tsp capers
• 2 tbsp natural yogurt (coconut or dairy)
• 1 handful bitter greens
• Salt and pepper, to taste

Directions

1. Toast 2 slices of Paleo bread to preference.
2. In a small bowl, mix together the salmon, apple, celery, shallots, capers, natural yogurt, and salt and pepper, to taste.
3. Place both slices of the bread on a plate, top the salmon mixture then top with bitter greens.

FOR VEGETARIAN VERSION

Ingredients

(use organic ingredients where possible)

• ½ cup hummus
• Handful of bitter greens
• 1 shallot or spring onion, diced
• Salt and pepper, to taste

Directions

1. Spread a generous amount of the hummus on each slice of bread.
2. Top with bitter greens, spring onion, salt and pepper to taste.