Baked salmon, lemon, crusty bread, fresh dill, Greek yogurt, shallot, and arugula make this salmon tartine one delicious open-faced sandwich! Ready in 20 minutes.
I’ve always loved open-faced sandwiches. In fact, I eat them more often than “normal” sandwiches. I’m always up for maximizing yummy toppings and skipping the top layer of bread (except if it’s a burger. I would never mess with that).
This salmon tartine is perfect for a quick lunch that feels a little fancy.
Making this tartine is easy. You coat the salmon with a bit of olive oil, add some garlic powder and salt & pepper, and pop it into the oven. While the salmon is cooking, you chop a few things, mix the dill into the yogurt, toast your bread, and wait until your salmon is done.
You then pile your bread high and you’re ready to enjoy this medley of fresh flavors. I bought a crusty bread with pieces of garlic baked into it, and it was the perfect choice. I mean you can’t go wrong with more garlic, right?
I used full-fat Greek yogurt here for a couple of reasons. It’s thicker than the lower fat varieties, so spreads more like cream cheese. Its creamy taste is also unrivaled. If you use 2%, you’ll still enjoy this tartine, but the full-fat Greek yogurt adds an extra layer of specialness.
I’m kind of obsessed with Greek yogurt. I typically buy 2%, but these days I often go to a grocery store out of my way to get the full fat kind because I love it so much.
Hope you enjoy this easy tartine recipe!
Yield 2 tartines
An easy baked salmon tartine with a Greek yogurt and dill spread.
- 1 piece salmon
- Garlic powder, to taste
- Salt & pepper, to taste
- Olive oil, to taste
- 1/3 cup Greek yogurt (I prefer full fat)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon finely chopped shallot
- Arugula, to taste
- Small wedge of lemon
- 2 slices of bread
- Preheat oven to 375F and move the rack to the top third of the oven. Line a baking sheet with foil for easy clean-up.
- Coat salmon lightly with a bit of olive oil and sprinkle on a bit of garlic powder and salt & pepper. Place salmon in the oven and bake for 10-15 minutes or until it's cooked through and flakes easily with a fork.
- Meanwhile, chop your shallot and dill, and mix them into the Greek yogurt. Toast your bread.
- Once the salmon has finished cooking, flake it into smaller pieces and squeeze some lemon juice over it. Spread the yogurt mixture onto the bread and top it with your salmon and arugula.
I wrote this recipe with one person in mind, but it easily doubles.