Photo of Salmon salad sandwiches by WW

Salmon salad sandwiches

4
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
2
Difficulty
Easy
Cool cucumber, briny capers and savory dill add a ton of flavor to salmon for a protein-packed sandwich filler. This recipe easily scales up for a crowd. Canned salmon makes it quick but leftover salmon can easily be flaked into the salad mixture. Add a few romaine leaves to each sandwich for some crunch.

Ingredients

Cooked salmon

8 oz, skin removed, flaked

Plain fat free yogurt

3 Tbsp

Cucumber

½ cup(s), chopped

Scallions

2 medium, thinly sliced

Dill

2 Tbsp, fresh, chopped

Capers

1 Tbsp, drained

Lemon

½ item(s), large, zested and juiced

Whole wheat bread

5 oz, baguette variety

Instructions

  1. Stir together all the ingredients, except the whole-wheat baguette, in a medium bowl.
  2. Split the baguette lengthwise in half. Spoon the salmon onto the bottom half of the baguette and cover with the top of the baguette. Cut the sandwich in half.
  3. Serving size: one sandwich half