NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

1 whole thin everything bagel

2 tbsp plain Greek yogurt

1 tsp lemon juice

1 tbsp fresh dill

0.25 cup cucumber

1 tbsp red onion

1 tsp capers

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat. Once shimmering, add the salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy.

• 3

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh is opaque and flaky.

• 4

  While the salmon rests, slice the thin everything bagel in half and toast until golden brown.

• 5

  In a small bowl, whisk together the plain Greek yogurt, lemon juice, and chopped fresh dill to create a clean, high-protein spread.

• 6

  Spread the yogurt mixture onto both halves of the toasted bagel.

• 7

  Layer the bottom bagel half with thinly sliced cucumbers and red onion.

• 8

  Place the cooked salmon fillet on top of the vegetables, sprinkle with capers, and close the sandwich with the top bagel half.