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Salmon Flatbread Sandwich

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 681kcal


  • Panini press or cast-iron skillet


  • 4 filets of salmon
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • Salt
  • Pepper
  • 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