Open Faced Salmon Sandwich with Spinach and Avocado
Ingredients
- 1 slice sourdough bread
- spinach
- tomatoes
- 1/2 avocado
- red pepper flakes
- salmon
- avocado oil
- chili lime seasoning
- micro greens
Preparation
Heat a cast iron skillet over medium heat with avocado oil.
Season the salmon with chili lime seasoning.
Cook the salmon for 3 minutes on each side in the skillet.
Sauté the spinach in the skillet until wilted.
Blister the tomatoes by cooking them quickly in the skillet.
Toast the sourdough bread.
Mash the avocado and mix with red pepper flakes.
Assemble the sandwich by topping the bread with sautéed spinach, blistered tomatoes, avocado mixture, cooked salmon, and micro greens.
