Ingredients
Equipment
Method
- Heat the olive oil in a frying pan over medium heat. Season the salmon fillet with salt and pepper.
- Once the pan is hot, add the salmon and cook for 4-5 minutes per side, until it flakes easily with a fork. Remove from the pan and set aside.
- In the same pan, add the asparagus and cook for 3-4 minutes until tender. Add the peas and cook for an additional 2 minutes.
- While the vegetables are cooking, toast the slices of whole-grain bread until golden brown.
- Break the salmon into large chunks and mix it with the cooked peas and asparagus. Gently fold in the tomato basil sauce until everything is well coated.
- Assemble the sandwiches by layering the salmon mixture onto two slices of toasted bread, topping each with another slice of bread.
- Cut the sandwiches in half and serve with mixed salad greens on the side, seasoned to taste with cracked black pepper.
Nutrition
Notes
Feel free to swap the salmon for other fish like trout or use canned salmon for convenience.
If you're looking to add some zing, consider a squeeze of lemon juice over the top just before serving.
This sandwich is best enjoyed fresh, but if you have leftovers, simply reheat the filling in a pan over low heat, and toast a new slice of bread for a quick meal.
Get creative with your side salad – mix in some cherry tomatoes or cucumbers for extra crunch! Enjoy this delightful meal with confidence!
If you're looking to add some zing, consider a squeeze of lemon juice over the top just before serving.
This sandwich is best enjoyed fresh, but if you have leftovers, simply reheat the filling in a pan over low heat, and toast a new slice of bread for a quick meal.
Get creative with your side salad – mix in some cherry tomatoes or cucumbers for extra crunch! Enjoy this delightful meal with confidence!