Salmon Flatbread with Avocado, Feta & Greens
This salmon flatbread combines cooked salmon, toasted flatbread, greens, avocado, red onion, feta and lemon. It works as a light meal or appetizer and is especially useful when you already have cooked salmon.
Salmon Flatbread with Avocado & Feta
Ingredients
- 12–16 oz salmon fillet
- 2 large flatbreads
- 1 cup arugula or mixed greens
- 1/2 small red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup crumbled feta
- 1–2 tbsp olive oil
- 1 lemon
- Salt and black pepper
- Optional dill, capers or cherry tomatoes
1. Cook the Salmon
Heat the oven to 400°F (204°C). Pat the salmon dry, lightly oil and season it, then bake until done. Thickness matters more than a fixed timer; for a fully cooked result, verify 145°F (63°C) in the thickest part. Let it cool slightly and flake into bite-size pieces.
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2. Toast the Flatbread
Toast the flatbread until warm and lightly crisp, following the package directions where available. A sturdier base holds the toppings better than soft, untoasted bread.
3. Assemble
Top each flatbread with greens, salmon, red onion and avocado. Add feta, lemon juice and a small drizzle of olive oil. Finish with dill, capers or tomatoes if desired, then slice and serve.
Which Salmon Works?
Sockeye adds a pronounced flavor, Coho is generally milder, and King/Chinook tends to be richer. Atlantic salmon also works. Choose according to the flavor you want and the salmon you have rather than treating one species as mandatory.
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Use Leftover Salmon
Properly refrigerated leftover cooked salmon makes this recipe faster. Keep cold toppings refrigerated until assembly and do not leave cooked fish at room temperature longer than necessary.
Variations
- Cucumber-dill: replace avocado with cucumber and add dill yogurt sauce.
- Mediterranean: add tomatoes, olives and parsley.
- Spicy: add sliced jalapeño and a light chili sauce.
- Gluten-free: use a flatbread specifically labeled gluten-free if needed.
Nutrition Context
Salmon provides complete protein and long-chain omega-3 fats including EPA and DHA. Exact nutrition for the finished flatbread depends heavily on the salmon portion, bread, cheese, avocado and dressing, so broad “low-calorie” or disease-prevention claims are not useful for this recipe.
For detailed salmon nutrition, see Omega-3 in Salmon.
Frequently Asked Questions
Can I use canned salmon?
Yes. Drain it well and use it in place of the freshly cooked salmon.
Can I prepare the flatbread ahead?
Prepare the salmon and toppings ahead and keep them refrigerated separately. Assemble shortly before serving so the bread stays crisp.
Can I use frozen salmon?
Yes. Thaw according to package directions, then cook it before assembling the flatbread.
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