For all of my pescatarians out there looking for a high-protein, extra-easy sandwich, this rich salmon sandwich with an herby edamame spread is PERFECT for you. It takes all of fifteen minutes to make and is super easy. And if you want to walk through it with me, you can do that on TikTok here! (It’s kind of like a Facetime video, I really had fun making it).
While this sandwich doesn’t have a ton going into it, the flavors are balanced, and it’s so hearty and filling. Think of it like a salmon avocado toast but with avocado swapped for edamame! And if you use a really good sourdough, you’ll be in lunch heaven, just trust me.
Table of contents
The simple ingredients you’ll need for this salmon sandwich
This sandwich is as straightforward as it sounds, which is the beauty of it! Making it is so simple, and the ingredients are easy to come by (you might even have them on hand already!). Here’s what you’ll need for this salmon sandwich:
- 1 pound salmon
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 cups shelled edamame
- 2 garlic cloves
- 1/2 teaspoon red pepper flakes
- 1/2 cup fresh mint, packed
- 2 tablespoons fresh oregano leaves
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil, plus more as needed
- 8 slices of your favorite sourdough bread
If you’re not a fan of edamame, English peas would be a great substitution for this sandwich. Simply cook them and use them as directed to make the herby spread! And if you’re not a fan of peas altogether, smashed avocado would be a good substitute, but be warned that it may have the same texture as the salmon and be less interesting than edamame of English peas.
How to assemble this sandwich
I love this sandwich because it’s packed with protein but takes minimal effort. It’s so simple and delicious and leaves me feeling full for hours. If you’re looking for a satisfying lunch option, this is it! Here’s how to make this perfect sandwich:
Start with the salmon
- Evenly stagger two racks in the oven and preheat to 375°F.
- Add the salmon skin-side-down to a half-sheet pan. Season liberally with salt and pepper. Roast this on the bottom rack of the oven for 14-16 minutes, or until its internal temperature is at least 135°F.
Make the herby edamame spread
- While the salmon is baking, add the edamame, garlic, red pepper flakes, mint and oregano to a small food processor. Add in the vinegar and a teaspoon of salt. Pulse until the edamame is in small pieces, then stream in the oil while running the food processor and let the edamame turn into a spreadable paste. Add more olive oil if needed.
- Taste the edamame spread and season with more salt and black pepper as preferred.
Assemble the sandwich
- In the last few minutes of the salmon’s cooking time, add the bread slices to the top rack of the oven and let them toast for 3-4 minutes, or until golden.
- When the salmon is ready, flake big pieces of the salmon away from its skin.
- To serve, scoop a portion of the edamame spread onto each slice of bread, add the salmon on top, then fold into a sandwich. Then enjoy!
Making this sandwich for meal prep
This salmon sandwich is perfect for meal prep, but for the best results I suggest following some notes!
The best way to save this sandwich for meal prep is to store the salmon and edamame spread in separate containers in the fridge. When you’re ready to eat, freshly toast the bread and assemble the sandwich.
Keeping everything separate will ensure that the flavors don’t fuse, and so that the salmon stays tasting fresh. Also, freshly toasting the bread will avoid any sogginess that will happen if you store pre-assembled sandwiches in the fridge.
And that’s everything for this Salmon & Herby Edamame Spread Sandwich!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Equipment
Ingredients
- 1 pound salmon
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 cups shelled edamame
- 2 garlic cloves
- 1/2 teaspoon red pepper flakes
- 1/2 cup fresh mint, packed
- 2 tablespoons fresh oregano leaves
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil , plus more as needed
- 8 slices of your favorite sourdough bread
Instructions
- Evenly stagger two racks in the oven and preheat to 375°F.
- Add the salmon skin-side-down to a half-sheet pan. Season liberally with salt and pepper. Roast this on the bottom rack of the oven for 14-16 minutes, or until its internal temperature is at least 135°F.
- While the salmon is baking, add the edamame, garlic, red pepper flakes, mint and oregano to a small food processor. Add in the vinegar and a teaspoon of salt. Pulse until the edamame is in small pieces, then stream in the oil while running the food processor and let the edamame turn into a spreadable paste. Add more olive oil if needed.
- Taste the edamame spread and season with more salt and black pepper as preferred.
- In the last few minutes of the salmon's cooking time, add the bread slices to the top rack of the oven and let them toast for 3-4 minutes, or until golden.
- When the salmon is ready, flake big pieces of the salmon away from its skin.
- To serve, scoop a portion of the edamame spread onto each slice of bread, add the salmon on top, then fold into a sandwich. Then enjoy!
Comments
Leave a Comment
Made this recipe? Tell me all your thoughts or if you’ve got any questions!