Move over tuna melt! Omega-3 and protein packed salmon and creamy avocado get mixed in a simple dressing with lots of herbs and garlic. Pile it onto a piece of toast and top with juicy tomatoes and a garlic spiked cheese + spinach mixture for a next level melt. Eat it open-faced or make it a sandwich!
Ingredient highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
Servings 4
Prep Time 15 minutes 
Cook Time 2 minutes Ingredients
- ¼ cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp soy sauce or tamari
- ½ tsp kosher salt
- 3 cloves garlic, divided
- 4 (3.75 oz) cans wild salmon, drained (about 2 cups)*
- 2 celery stalks thinly sliced (about 1 cup)
- ½-1 cup chopped dill (or use parsley, cilantro, or scallions)
- 1 ripe avocado, chopped (about 1 cup)
- 1 ½ cups frozen spinach, thawed, excess water squeezed out**
- 1 ½ cups grated cheddar cheese
- 4-8 slices bread, toasted
- 1 large or 2 small tomatoes, sliced into rounds (optional)
- *If your cans are larger, that’s fine – you just want roughly 2 packed cups worth. You could also use tuna or sub one can with a can of sardines for some extra omega-3’s.
- **If using whole leaf spinach, it can help to chop it up before adding it to the bowl so it mixes better. You can also totally leave this out – it’s just a yummy way to sneak in some greens!
- Note: ~ These are open-faced, but you could totally make these as a sandwich (just put another piece of toast on top after broiling or make it “grilled cheese style”).
Instructions
- In a large bowl, whisk together the yogurt, lemon, oil, soy sauce, salt, and 2 cloves garlic (grated or crushed). Add the fish, celery, herbs, and avocado and toss to combine.
- In a medium bowl, add the spinach, cheese, and grate the remaining 1 clove garlic into the bowl. Use your hands to toss well so everything gets mixed evenly.
- Add the toasted bread to a baking sheet (no parchment). Scoop the salad onto the bread and top with tomato slices (if using). Add the spinach/cheese mixture on top.
- Turn your oven to broil on high. Broil for about 2 minutes (keep an eye on it!), or until the cheese is melted, bubbling, and just beginning to get golden brown spots on top.
- Cut in half with a serrated knife. I like to eat these with my hands but you could also go knife and fork.
Items you can prep ahead (optional)
- Whisk together the dressing
- Thinly slice 2 celery stalks
- Chop ½-1 cup dill (or use parsley, cilantro, or scallions)
- Make the salad
- Thaw 1 ½ cups frozen spinach + squeeze out excess water
- Grate 1 ½ cups grated cheddar cheese + mix with spinach
- Slice 1-2 tomatoes (and salt them!)
Substitutions:
- To make gluten-free, use GF bread or put it on a tortilla! You could also serve it over a bed of dressed GF grains or lettuce, bu then you wouldn’t be able to broil/melt the cheese.
- To make vegetarian, use two (15 oz) cans of beans OR 8 boiled eggs in place of the fish (or use a combo).
- To make vegan, see above + just use beans and skip the yogurt in the dressing. Use a vegan cheese or skip it and add some extra avocado and salt.
- I like mixing the spinach with the cheese, but you could also just add the spinach into the salad.
- Use any cheese in place of cheddar.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Use leftover salmon salad in sandwiches, wraps, scooped on top of salads or used as a “dip” for chips.
- Put bacon and/or a fried egg on top.
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