Garlic Herb Salmon Sandwich

Disclosure: I received the Sabra Spreads mentioned in this post. Opinions stated are my own.
While the sabra spread contest ended a few weeks ago, my use of the spreads is still going strong. I’ve used the garlic herb and cracked pepper on eggs and roasted potatoes but, I had to share this sandwich recipe, too. Last week on “National Kale Day” (yeah, I celebrate as many of those food days as I can), after a tough workout, I decided to throw the grilled salmon that I had marinated in the Sabra spread on some sprouted grain bread with steamed kale, sprouts, onion tomato and more of the spread. It was amazing! It’s also a lot easier than you think to make delicious salmon on a weekday! Hopefully I can motivate you to cook up this great source of recovery protein and anti-inflammatory omega-3’s and throw it on some sprouted grain bread to refuel those muscles! 

The veggies and sprouts are an easy way to give your sandwich a nice crunch, and make it more colorful. Remember, you eat with your eyes first and should be eating a rainbow! I used Lancaster Food Co. bread this time around but, you can read more about my bread recommendations here.

Garlic Herb Salmon Sandwich (Dairy Free)

Serves 4
  • 1 pound wild-caught salmon, bones removed
  • 7 tbsp Sabra Garlic Herb Spread, divided
  • 2 Cups any variety kale
  • 1 Cup sprouts
  • 1 beefsteak tomato, sliced
  • 1/2 medium red onion, thinly sliced
  • 8 slices of your favorite whole grain bread
  • Spread 3 tbsp of the garlic herb spread on the top of the salmon before covering and placing in the refrigerator for at least 2 hours
  • Heat the grill to medium and spray olive oil on grates to coat
  • Place salmon skin side down on the grill, close the grill, and let cook for 6-8 minutes depending on thickness of the fish
  • If desired, flip the salmon, and cook an additional 4-6 minutes
  • While salmon is grilling, heat a pan over low heat
  • Add the kale to the pan, cover for one minute
  • Remove the cover and pour 2 tbsp water into the pan, and cover immediately to quick-steam the kale
  • Turn off the heat and let sit
  • Remove the skin from the salmon once cooled
  • Add 1 tbsp of the spread to each of 4 slices of bread and then the kale, onion and tomato
  • Top veggies with salmon, then sprouts and the other slice of bread
  • Enjoy with a side salad or brothy soup!


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  1. Love that you’re still using these – I am too! This looks so delish and totally something I’d make 🙂