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


  • calories 572
  • carbs 34
  • saturated fat 6
  • sugar 4
  • protein 44
  • fat 27
  • fibre 7
  • salt 0.8


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


  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.