Postpartum · Lunch
Salmon Salad Sandwich on Seeded Bread
Tinned salmon mashed with yogurt, lemon and dill, piled on seeded bread with cucumber - the mood-food lunch that takes ten minutes.
Per serving (approx.): 490 kcal · 32 g protein · 40 g carbs · 22 g fat · 6 g fiber
Ingredients
for 2 people
- 2cans salmon (150 g each), drained, bones mashed in
- 4 tbspGreek yogurt
- 1 tspDijon mustard
- 1lemon, half juiced
- 10 gdill, chopped
- 1celery stick, finely chopped
- 4slices seeded wholegrain bread
- ½cucumber, sliced
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Mash. Mash the salmon with yogurt, mustard, lemon, dill and celery; season with pepper.
- Build. Load the bread with the salmon salad and cucumber.
- Note. Mash the soft bones in - they're where the calcium lives. The filling keeps two days.
Worth knowingTinned salmon is the postpartum trifecta: DHA for mood, vitamin D for the indoor months, calcium if you keep the bones.
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