Baked salmon with lemon, crusty bread, fresh dill, Greek yogurt, shallot, and peppery arugula makes this salmon tartine a flavorful open-faced sandwich that’s ready in about 20 minutes.
I’ve always preferred open-faced sandwiches because they showcase toppings and feel a little more special. This salmon tartine is a quick lunch that tastes elegant without fuss.
To make it, lightly coat the salmon with olive oil, season with garlic powder, salt, and pepper, and bake. While the salmon cooks you can finely chop shallot and dill, stir them into Greek yogurt, and toast the bread.
When the fish is done, flake it and squeeze a bit of lemon over the pieces. Spread the dill-yogurt on the toasted bread, pile on the salmon, and finish with arugula. I used a crusty garlic bread—extra garlic is always welcome—but any good crusty loaf works well.
Full-fat Greek yogurt creates a thick, creamy spread that behaves more like a soft cheese and adds richness. If you prefer a lower-fat option, 2% yogurt will still taste good, but full-fat gives a silkier mouthfeel.
I often choose Greek yogurt for its texture and flavor. If you have access to full-fat yogurt, it elevates this tartine slightly, but the recipe is forgiving and adaptable.
Enjoy this simple, fresh tartine for a fast lunch or light dinner. If you have any questions about the recipe or substitutions, feel free to ask.
Salmon Tartine
Natasha Bull
5
15
20
2 tartines
Ingredients
- 1 piece salmon
- Garlic powder to taste
- Salt & pepper to taste
- Olive oil to taste
- 1/3 cup Greek yogurt (full fat preferred)
- 1 tablespoon fresh dill chopped
- 1 tablespoon finely chopped shallot
- Arugula to taste
- Small wedge of lemon
- 2 slices bread
Instructions
- Preheat the oven to 375°F and position the rack in the top third. Line a baking sheet with foil for easy cleanup.
- Lightly coat the salmon with olive oil, then season with garlic powder, salt, and pepper. Bake for 10–15 minutes, or until cooked through and flaky.
- While the salmon bakes, finely chop the shallot and dill and stir them into the Greek yogurt. Toast the bread.
- Flake the cooked salmon, squeeze a little lemon over it, spread the dill-yogurt on the toast, then top with salmon and arugula. Serve immediately.
Notes
- This recipe is written for one serving (two tartines) but can be easily doubled or scaled to feed more people.
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