Salmon Salad Sandwiches
These salmon salad sandwiches are a fresh, brain-healthy twist on the classic tuna melt—minus the melt. Made with wild salmon, Greek yogurt, lemon, red onion, and crunchy veggies, this sandwich delivers flavor and nourishment in every bite. Served on toasted whole grain bread with crisp spinach and juicy tomato slices, it's a perfect MIND diet–friendly lunch that feels comforting yet light.
Ingredients
- 5 oz can or pouch wild-caught salmon, drained
- 2 tbsp nonfat Greek yogurt
- 1 tsp lemon juice
- 1 tbsp red onion, chopped
- salt, to taste
- pepper, to taste
- 4 slices whole grain bread
- tomato, sliced
- spinach
Instructions
- Mix salmon, Greek yogurt, lemon juice, salt, pepper, and optional add-ins.
- Toast bread slices.
- Assemble 2 sandwiches with spinach and optional tomato.
- Optionally, make one sandwich and refrigerate the salad for another later.
Serving Suggestions
- Serve with Spinach-Edamame Salad with Hard-Boiled Egg
- Combined protein of sandwich and salad: 30g-32 g.
- Optional Flavor boosters: Flavor Add chopped fresh dill, diced celery or a little caper brine.
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Published: Apr 30, 2025