Time to prepare: 15 mins to prep
Time to cook: 0 mins to cook
Time to cook: 0 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 1.1g
Sucrose: 0.1g
Glucose: 0.8g
Fructose: 0.8g
Lactose: 0.9g
Maltose: 0.9g
Galactose: 0g
Starch: 0.2g
Fats
Saturated: 2.6g
Monounsaturated:4.1g
Polyunsaturated: 1.8g
Trans: 0g
Fatty Acids
Total Omega 3: 1.1g
Total Omega 6: 0.1g
ALA: 0.1g
DHA: 0.6g
EPA: 0.3g
DPA: 0.6g
Nutritional Info
Fiber: 8.8g 36%
Net Carbs: 36
Sodium: 720.7mg 31%
Potassium: 446.6
Cholesterol: 78.7
Nutritional Values (g)
Calories: 371 Fat: 10g
Protein: 27g Carbs: 44g
Protein: 27g Carbs: 44g
Recipe Instructions
Ingredients
Pink salmon (Fish, canned, drained solids with bone)
12 oz / 340 grams
12 oz / 340 grams
Onions (Raw)
1/4 cup, chopped / 40 grams
1/4 cup, chopped / 40 grams
Lemon juice (Raw)
2 tbsp / 30 grams
2 tbsp / 30 grams
Olive oil (Salad or cooking)
1 tbsp / 13.5 grams
1 tbsp / 13.5 grams
Pepper (Spices, black)
1/4 tsp / 0.53 grams
1/4 tsp / 0.53 grams
Cream cheese (Low fat)
4 tbsp / 60 grams
4 tbsp / 60 grams
Pumpernickel Rye-Ola Bread (Rubschlager)
8 slice / 318 grams
8 slice / 318 grams
Tomatoes (Red, ripe, raw, year round average)
8 slice, medium (1/4″ thick) / 160 grams
8 slice, medium (1/4″ thick) / 160 grams
Lettuce (Romaine or cos, raw)
2 leaf inner / 12 grams
2 leaf inner / 12 grams
Instructions
Step 1
Combine salmon, onion, lemon juice, oil, and pepper in a medium bowl. Mix well.
Step 2
Spread 1 tablespoon cream cheese on 4 of the lices of sandwich bread. Spread 1/2 cup salmon salad over those slices.
Step 3
Top with 2 tomato slices, a piece of lettuce, and the remaining slices of bread. Enjoy!