Simple Roasted Salmon Sandwiches

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This recipe couldn’t be easier and that’s the whole idea.  When creating this recipe, I wasn’t sure how it would turn out, I just knew I really wanted all the ingredients to shine individually, while also creating a cohesive flavor.  The best way I’ve found to pull this off is by messing with the individual ingredients as little as possible.  I find if I buy the freshest and best, the preparation needs to be so minimal because the natural flavor of each ingredient shines so well and this recipe is no exception.  I treated the salmon simply with good olive oil, salt and pepper.  After roasting, I stuffed it in between bakery fresh whole grain bread slathered with a homemade garlic herb aioli and topped it with crisp lettuce and sharp red onions.  And that’s it.  Simple, fresh ingredients and a straight-forward approach.  I think I’ve heard that phrase before somewhere…

Garlic and Parsley Aioli

Garlic and Parsley Aioli

Roasted Salmon Sandwiches

Roasted Salmon Sandwiches

Easy Roasted Salmon Sandwiches

Simple Roasted Salmon Sandwiches

Simple Roasted Salmon Sandwiches

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Appetizer, Entree

Ingredients:

  • 1 garlic clove, minced
  • Juice of half a lemon
  • 2 tsp. Dijon mustard
  • 2 tbsp. fresh parsley, minced
  • 1/2 cup mayonnaise
  • Kosher salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 4 salmon filets, about four ounces each
  • 1 cup shredded romaine lettuce
  • 1/4 cup thinly sliced red onions
  • Loaf of whole grain bread, cut into four portions

Directions:

  1. Place garlic, lemon juice, mustard and parsley in a small bowl and whisk in mayonnaise until well combined.
  2. Add 1/2 tsp. each of salt and pepper, whisk, taste and adjust seasoning as necessary.
  3. Cover and refrigerate until ready to use. (Can be made 2 – 3 days in advance).
  4. Pre-heat oven to 400 degrees.
  5. Place salmon skin side down on a foil-lined sheet pan.
  6. Brush filets with a little bit of olive oil and season with pinches of salt and pepper.
  7. Roast for 15 – 17 minutes until salmon is cooked through and flakes easily.
  8. Remove from oven and let rest, covered for 5 minutes.
  9. While salmon rests, cut bread portions in half for sandwiches.
  10. Evenly spread the mayonnaise inside the bread portions, on the top and bottom.
  11. Add lettuce and red onions.
  12. Gently break the salmon filets into bite-size chunks and evenly distribute on the sandwiches.
  13. Serve immediately.

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