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Salmon & Herby Edamame Spread Sandwich

This sandwich is easy, filled with protein and packed with flavor. If you are a pescatarian looking for a craveable and packable lunch option - this sandwich is it! You can also serve it open-faced and fork-and-knife it.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings

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 

  1. Evenly stagger two racks in the oven and preheat to 375°F.
  2. 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.
  3. 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.
  4. Taste the edamame spread and season with more salt and black pepper as preferred.
  5. 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.
  6. When the salmon is ready, flake big pieces of the salmon away from its skin.
  7. 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!

Notes

Note: If making this to eat throughout the week, only assemble the sandwiches right before you plan to eat. I save toasting the bread for right before when I want my individual sandwich, and I store the salmon in one separate container and the edamame spread in the other.