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Salmon Salad Crostini

  • Yield: Makes 8 crostini
  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes

Salmon Salad Crostini


  • 2 (6-oz.) salmon fillets
  • 4 tbsp. olive oil, divided
  • 1/2 tsp. lemon pepper
  • 1/2 cup diced red onion
  • 1 to 2 tbsp. chopped fresh dill
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. mayonnaise
  • 1/2 loaf French bread or baguette, cut into 8 diagonal slices
  • 1 cup arugula leaves


  1. Preheat oven to 425°F. Place fillets, skin-side down, in a baking dish coated with nonstick cooking spray. Drizzle fillets with 2 tablespoons of the oil. Season with lemon pepper, and salt to taste. Bake 10 minutes or until fish flakes easily with a fork. Remove from oven; let cool. Flake fillets into small pieces.
  2. In a large bowl combine salmon, onion, dill, vinegar and mayonnaise. Season with salt and pepper to taste; set aside.
  3. Place bread slices in a single layer on a baking sheet; brush both sides of bread with remaining oil. Bake 2 to 3 minutes per side or until golden. Place a few arugula leaves on each bread slice; top evenly with salmon mixture, and serve.


Per serving: 199 calories, 12g fat, 2g saturated fat, 24mg cholesterol, 168mg sodium, 13g carbohydrate, 1g fiber, 10g protein


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