Salmon Club With Avocado Butter

Photo by Quentin Bacon
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  • Serves 2
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 638 calories
    • Calories 322 calories from fat
    • Fat 36 g
    • Sat Fat 11 g
    • Cholesterol 102 mg
    • Sodium 1,796 mg
    • Protein 35 g
    • Carbohydrate 47 g
    • Sugar 2 g
    • Fiber 12 g
    • Iron 4 mg
    • Calcium 132 mg


  1. Check 1 ripe avocado, pitted and peeled
  2. Check juice from half a lemon
  3. Check 2tablespoons unsalted butter, at room temperature
  4. Check 1teaspoon fresh oregano leaves
  5. Check kosher salt
  6. Check vegetable cooking spray
  7. Check 1 8-ounce salmon fillet, sliced into 3/4-inch pieces
  8. Check 6 slices pumpernickel bread, toasted
  9. Check 1 1/2cups arugula leaves, loosely packed


  1. Place the avocado, lemon juice, butter, oregano, and ¾ teaspoon salt in a food processor. Pulse until nearly smooth, about 30 seconds. Set aside.
  2. Place a medium nonstick skillet over medium heat and coat with vegetable cooking spray.
  3. Sprinkle the salmon with the remaining ½ teaspoon salt and cook until opaque throughout, about 3 minutes per side. Transfer to a plate.
  4. Spread half of the avocado butter on two slices of bread and top with half of the salmon and arugula and two slices of bread. Repeat with the remaining ingredients and top with the remaining bread to make two double-decker sandwiches.