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


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  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.