Roasted Salmon Flatbreads

For a Serving Size of Two:

Ingredients:

• 120 grams salmon fillet
• 2 whole wheat flatbreads
• 30 grams Greek yogurt
• 1 tablespoon olive oil
• 1/2 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 50 grams halved cherry tomatoes
• 30 grams thinly sliced cucumber
• 20 grams thinly sliced red onion
• Fresh dill or parsley, for garnish

Procedure:

• Preheat your oven to 200°C (400°F). Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with 1/2 tablespoon olive oil, lemon juice, garlic powder, salt, and pepper. Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
• While the salmon is roasting, warm the whole wheat flatbreads in a dry skillet over medium heat for 1-2 minutes on each side until soft and pliable.
• In a small bowl, mix the Greek yogurt with the remaining olive oil and a pinch of salt and pepper to taste.
• Once the salmon is ready, remove it from the oven and let it cool slightly. Break the salmon into chunks. Spread the yogurt mixture evenly over the warm flatbreads. Top with the roasted salmon, cherry tomatoes, cucumber, and red onion.
• Garnish with fresh dill or parsley. Slice into wedges and serve immediately.

Nutritional Benefits:

Nutritional Information:

• Calories: 431 kcal
• Protein: 15 g
• Carbohydrates: 71 g
• Fat: 13.4 g