| 7 | 15 | 471 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 2 fillet (170g) | Atlantic salmon, wild (Leftovers, skin removed, fish flaked.) |
| 2 green onion (stem) | Green onion (finely chopped) |
| 1 tbsp | Lemon juice (fresh squeezed) |
| 1 tsp | Lemon peel (zest) (finely grated) |
| 1/2 cup | Mayonnaise, vegan (or olive oil mayonnaise) |
| 8 piece (2oz) | Focaccia |
| 1/2 cup | Arugula |
Place first 4 ingredients in medium bowl; stir in mayonnaise to taste. Season with salt and pepper. Halve each bread square horizontally. Top 4 pieces with arugula, then salmon; cover with remaining bread.
Great way to utilize last nights salmon dinner, for a healthy packed lunch.
| Grain | 3.3 |
| Meat | 0.9 |
| Vegetables | 0.2 |
