NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 slice Sourdough bread

2 tbsp Non-fat Greek yogurt

0.5 tsp Olive oil

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh dill

1 tsp Lemon juice

0.25 cup Cucumber

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides evenly with smoked paprika, sea salt, and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the salmon in the skillet skin-side down (if applicable) and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 3 to 4 minutes until cooked through.

• 4

  While the salmon cooks, toast the sourdough slice until it is golden brown and firm.

• 5

  In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, and finely chopped fresh dill until smooth.

• 6

  Thinly slice the cucumber into rounds.

• 7

  Spread the creamy dill yogurt mixture generously over the toasted sourdough.

• 8

  Layer the cucumber slices on top of the yogurt spread.

• 9

  Using a fork, gently flake the cooked salmon into large chunks and pile them onto the toast to serve.