Wild salmon & avocado triangles

Top our wholemeal bread thins with creamy avocado, diced red onion and flaked salmon for an easy, healthy and delicious lunch, rich in omega-3

  • Prep:2 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 572
  • fat 27g
  • saturates 6g
  • carbs 34g
  • sugars 4g
  • fibre 7g
  • protein 44g
  • salt 0.8g


  • 3 triangular bread thins, see our recipe
  • 1 lemon, halved
  • a few dill sprigs, plus extra to serve
  • 1 small red onion, ½ sliced, the rest finely chopped
  • 2 skinless, boneless wild salmon fillets
  • 1 small avocado


Sign up to our Healthy Diet Plan

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best.


  1. Follow our triangular bread-thins recipe to make your own. While they bake, bring a small pan of water to the boil and add a good squeeze of lemon, a few dill sprigs and the sliced onion. Add the fish and leave to poach for 8-10 mins or until it flakes easily. Lift from the pan and and flake into pieces.

  2. Scoop the avocado into a bowl and roughly mash with a generous squeeze of lemon. Cut the bread triangles in half, put cut-side up and top with the avocado, scatter over half the chopped onion, then top with salmon, more onions and some snipped dill. Squeeze over some lemon to serve.

Suggested recipes from this collection...