- 4 filets of salmon
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- Olive oil
- 4 flatbreads
- 2 cups of arugula
- 2 ripe avocadoes peeled, cored and thinly sliced
- 4 tablespoons of pesto
- 4 tablespoons of mayonnaise
All ingredients ready? Let's begin!
Preheat the oven to 400 degrees F.
Wash the salmon and pat dry.
Drizzle some olive oil on the salmon and then season each filet with a mixture of paprika, garlic powder, salt and pepper.
Place the seasoned salmon in aluminum foil and seal it by pinching the edges together.
Place it in the oven and bake for 20 minutes.
Once the salmon is cooked, take it out of the foil, the baked salmon will be very delicate and soft.
Assembling the sandwich:
Take one flatbread and open it out. On one half of the flatbread spread a tablespoon of pesto and on the other half of it, slather it with a tablespoon of mayonnaise. Put a generous helping of arugula.
Place a filet of salmon on top.
Top with the thinly, sliced avocadoes.
Fold the flatbread and grill it in a panini press.
Repeat with all the flatbreads.
You can enjoy this sandwich warm or at room temperature.
Calories: 681kcal | Carbohydrates: 33g | Protein: 41g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 101mg | Sodium: 529mg | Potassium: 1428mg | Fiber: 8g | Sugar: 1g | Vitamin A: 1010IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 3mg