Rating: 3 stars
36 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 9
  • 1 star values: 7
  • 36 Ratings
Sara Neumeier

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Credit: Quentin Bacon

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the avocado, lemon juice, butter, oregano, and ¾ teaspoon salt in a food processor. Pulse until nearly smooth, about 30 seconds. Set aside.

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  • Place a medium nonstick skillet over medium heat and coat with vegetable cooking spray.

  • Sprinkle the salmon with the remaining ½ teaspoon salt and cook until opaque throughout, about 3 minutes per side. Transfer to a plate.

  • 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.

Nutrition Facts

638 calories; fat 36g; saturated fat 11g; cholesterol 102mg; sodium 1796mg; protein 35g; carbohydrates 47g; sugars 2g; fiber 12g; iron 4mg; calcium 132mg.
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