Wild salmon & avocado triangles
Top our wholemeal bread thins with creamy avocado, diced red onion and flaked salmon for an easy, healthy and delicious lunch, rich in omega-3
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Prep:2 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 572
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fat 27g
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saturates 6g
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carbs 34g
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sugars 4g
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fibre 7g
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protein 44g
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salt 0.8g
Ingredients
- 3 triangular bread thins, see our recipe
- 1 lemon, halved
- a few dill sprigs, plus extra to serve
- 1 small red onion, ½ sliced, the rest finely chopped
- 2 skinless, boneless wild salmon fillets
- 1 small avocado
Tip
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Method
Follow our triangular bread-thins recipe to make your own. While they bake, bring a small pan of water to the boil and add a good squeeze of lemon, a few dill sprigs and the sliced onion. Add the fish and leave to poach for 8-10 mins or until it flakes easily. Lift from the pan and and flake into pieces.
Scoop the avocado into a bowl and roughly mash with a generous squeeze of lemon. Cut the bread triangles in half, put cut-side up and top with the avocado, scatter over half the chopped onion, then top with salmon, more onions and some snipped dill. Squeeze over some lemon to serve.
