Description
This Salmon Tartine recipe features perfectly baked salmon seasoned with garlic powder, salt, and pepper, served on toasted bread with a fresh Greek yogurt, dill, and shallot spread, topped with peppery arugula and a squeeze of lemon for brightness. It’s a quick and elegant open-faced sandwich perfect for a light lunch or dinner.
Ingredients
Scale
Salmon and Seasoning
- 1 piece salmon (about 6-8 oz)
- Garlic powder, to taste
- Salt & pepper, to taste
- Olive oil, to taste
Greek Yogurt Spread
- 1/3 cup Greek yogurt (preferably full fat)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon finely chopped shallot
Other Ingredients
- Arugula, to taste
- Small wedge of lemon
- 2 slices of bread
Instructions
- Preheat the Oven. Preheat your oven to 375°F (190°C) and place the oven rack in the top third position. Line a baking sheet with foil to make clean-up easier.
- Prepare and Bake the Salmon. Lightly coat the salmon with olive oil and season with garlic powder, salt, and pepper. Place it on the prepared baking sheet and bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Prepare the Yogurt Spread and Toast Bread. While the salmon bakes, finely chop the shallot and fresh dill. Mix them into the Greek yogurt until combined. Toast the slices of bread to your preferred crispness.
- Assemble the Tartines. Once the salmon is cooked, flake it into smaller pieces and squeeze some lemon juice over the flakes. Spread the dill and shallot Greek yogurt generously over the toasted bread, then top each slice with the flaked salmon and arugula to finish.
Notes
- Use full-fat Greek yogurt for a creamier and richer spread, but low-fat or non-fat can be used for a lighter version.
- Choose a crusty bread like sourdough or a baguette slice to hold up better under the toppings.
- Adjust the amount of garlic powder to your liking; fresh garlic can be used but may overpower the dish.
- For added flavor, drizzle a little extra olive oil or a balsamic glaze on top before serving.
- Allow the salmon to cool slightly before flaking for easier handling.
