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Makes 4 servings


  • 2 6-7 oz. cans of boneless, skinless wild Alaskan salmon, drained
  • ¼ c. minced red onion
  • 2 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • ¼ tsp. ground pepper
  • 4 Tbsp. cream cheese
  • 8 slices pumpernickel bread
  • 8 slices tomato
  • 2 large lettuce leaves, cut in half


Spread 1 Tbsp cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over. Top with 2 tomato slices, a piece of lettuce, and another slice of bread.

Nutrition analysis per serving: 422 calories, 18 grams fat, 35 grams carbohydrate, 32 grams protein, 5 grams fiber, 877 mg sodium

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