Salmon Sandwich with Avocado Egg Salad

1. Why You’ll Love This Salmon Sandwich

The creamy avocado adds a smooth texture, while the egg salad offers a protein boost, and the salmon delivers a savory, satisfying bite. It’s a nutrient-rich, flavorful meal.

2. Nutritious and Healthful

This recipe, which incorporates avocado’s health benefits with heart-healthy salmon, puts a healthful spin on a traditional sandwich.

3. Adaptable and Tasty

This sandwich is great for a light dinner or lunch, and you can personalize it with your own bread and extra toppings.

4. Simple to Assemble

This salmon sandwich is easy to make and perfect for hectic days because it only requires a few basic ingredients and minimal Preparation.

5. Perfect for Any Occasion

Whether you’re preparing a quick lunch or serving a light dinner, this salmon sandwich is easy to make, versatile, and filling. A perfect balance of taste and nutrition!

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5 from 24 votes

Salmon Sandwich with Avocado Egg Salad

Author: Team of Salmon All Recipes Cooking Method: Pan-searing, Toasted Bread Cuisine: American Courses: Breakfast, Brunch, Lunch Recipe Keys: Corn Free High Protein Keto

Difficulty: Intermediate Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4 Calories: 226

Best Season: Spring, Winter, Fall, Summer

Description

Tender salmon is paired with a creamy, cool egg salad in a tasty and nutritious salmon sandwich with avocado egg salad. A perfectly cooked slice of salmon is sandwiched between your choice of roll or bread. Chopped hard-boiled eggs, mashed avocado, lemon juice, salt, and pepper are combined to make the egg salad. Herbs and celery are optional ingredients that help improve the flavor and texture. This mixture provides a pleasing balance of savory, silky, and rich flavors.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 large hard-boiled eggs

• 2 large hard boiled egg whites, discard the rest

• 1 Large avocado

• 1 Table spoon Light mayonnaise

• 1 Tea spoon Dijon mustard

• ¹⁄₂ Tea spoon caper brine

• ¹⁄₂ Table spoon fresh chives or dill, finely chopped

• ¹⁄₄ Tea spoon Kosher salt

• 1 Table spoon pinch freshly ground pepper

• 12 Slices cucumber

• 4 Slices Wild Nova salmon

• 4 Slices whole grain sliced bread

Instructions

1. Step 1

   Combine the egg yolks with the avocado, light mayo, mustard and brine from capers if using, chives, salt and pepper—Mash with a fork.

2. Step 2

   Chop the egg whites and add to yolks; adjust salt and pepper as needed.

3. Step 3

   To assemble, place 1 oz lox on each slice of bread, top with cucumber and divide egg salad between toasts.

    

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 226kcal

% Daily Value *

Cholesterol 101mg34%

Sodium 504mg21%

Potassium 528mg16%

Total Carbohydrate 22g8%

Dietary Fiber 4g16%

Sugars 5g

Protein 16g32%

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Vitamin C 4 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the freshest flavor, use high-quality salmon and ripe avocados. If you prefer a smoky touch, consider grilling the salmon. The avocado egg salad can be made ahead of time and stored in the refrigerator for up to 2 days. When assembling the sandwich, toast the bread lightly to add a satisfying crunch.

Keywords: Quick and Easy, Homemade