Salmon Sandwich, White Bean Arugula Salad, Sauerkraut, Cinnamon Almond Milk, Banana Oatmeal Cookie

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 988kcal

Ingredients

Banana Oatmeal Cookie

  • 1 Banana
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Ground cinnamon
  • 1 cup Rolled oats
  • 2 TBSP Dark chocolate chips

Cilantro Lime Mayo

  • 2 TBSP Mayonnaise
  • 1 tsp Lime juice
  • 1 TBSP Fresh cilantro chopped

Hot Salmon Sandwich

  • 8 oz Salmon skinless and pin bones removed
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 2 Whole wheat bun
  • 1 cup Shredded cabbage mix
  • 1 Tomato sliced
  • 2 slices Havarti dill cheese
  • 1/4 cup Fresh cilantro chopped

White Bean and Arugula Salad

  • 1 cup Cannellini beans drained and rinsed
  • 1 cup Arugula
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Lemon juice
  • 1 tsp Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

Hot Sauerkraut

  • 1 cup Sauerkraut drained

Cinnamon Almond Milk

  • 16 oz Unsweetened almond milk
  • 1/2 tsp Ground cinnamon
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.In a medium bowl, mash the banana until smooth. Stir in vanilla extract and cinnamon. Fold in oats until evenly combined, then gently mix in chocolate chips.Scoop spoonfuls of dough onto the baking sheet and lightly flatten each cookie. Bake for 12–15 minutes until set and lightly golden. Let cool for 5 minutes.
  • Preheat the grill to medium heat.
  • Prepare the ingredients as instructed.
  • In a small bowl, mix the mayonnaise, lime juice, and fresh cilantro until smooth. Refrigerate until ready to use.
  • Season the salmon with salt and black pepper, then drizzle with olive oil. Grill until cooked through, reaching an internal temperature of 145°F (63°C).
  • Toast the buns on the grill, in a toaster oven, or under a broiler until lightly golden.
  • Spread the cilantro lime mayo on both halves of the toasted buns. Layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.
  • In a bowl, gently toss the cannellini beans and arugula with olive oil, lemon juice, salt, and black pepper until evenly coated.
  • Warm the sauerkraut in a small saucepan over medium heat until heated through.
  • Prepare the cinnamon almond milk by gently stirring the ground cinnamon into milk until well combined.
  • Serve the salmon sandwich with white bean and arugula salad, sauerkraut, banana oatmeal cookie and cinnamon almond milk.

Nutrition

Calories: 988kcal | Carbohydrates: 99g | Protein: 51g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 93mg | Sodium: 1365mg | Potassium: 1894mg | Fiber: 17g | Sugar: 21g | Vitamin A: 1268IU | Vitamin C: 41mg | Calcium: 707mg | Iron: 9mg

Salmon Sandwich, White Bean Arugula Salad, Sauerkraut, Cinnamon Almond Milk, Banana Oatmeal Cookie

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 988 kcal

Ingredients
 
 

Banana Oatmeal Cookie

  • 1 Banana
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Ground cinnamon
  • 1 cup Rolled oats
  • 2 TBSP Dark chocolate chips

Cilantro Lime Mayo

  • 2 TBSP Mayonnaise
  • 1 tsp Lime juice
  • 1 TBSP Fresh cilantro chopped

Hot Salmon Sandwich

  • 8 oz Salmon skinless and pin bones removed
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 2 Whole wheat bun
  • 1 cup Shredded cabbage mix
  • 1 Tomato sliced
  • 2 slices Havarti dill cheese
  • 1/4 cup Fresh cilantro chopped

White Bean and Arugula Salad

  • 1 cup Cannellini beans drained and rinsed
  • 1 cup Arugula
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Lemon juice
  • 1 tsp Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

Hot Sauerkraut

  • 1 cup Sauerkraut drained

Cinnamon Almond Milk

  • 16 oz Unsweetened almond milk
  • 1/2 tsp Ground cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.In a medium bowl, mash the banana until smooth. Stir in vanilla extract and cinnamon. Fold in oats until evenly combined, then gently mix in chocolate chips.Scoop spoonfuls of dough onto the baking sheet and lightly flatten each cookie. Bake for 12–15 minutes until set and lightly golden. Let cool for 5 minutes.
  • Preheat the grill to medium heat.
  • Prepare the ingredients as instructed.
  • In a small bowl, mix the mayonnaise, lime juice, and fresh cilantro until smooth. Refrigerate until ready to use.
  • Season the salmon with salt and black pepper, then drizzle with olive oil. Grill until cooked through, reaching an internal temperature of 145°F (63°C).
  • Toast the buns on the grill, in a toaster oven, or under a broiler until lightly golden.
  • Spread the cilantro lime mayo on both halves of the toasted buns. Layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.
  • In a bowl, gently toss the cannellini beans and arugula with olive oil, lemon juice, salt, and black pepper until evenly coated.
  • Warm the sauerkraut in a small saucepan over medium heat until heated through.
  • Prepare the cinnamon almond milk by gently stirring the ground cinnamon into milk until well combined.
  • Serve the salmon sandwich with white bean and arugula salad, sauerkraut, banana oatmeal cookie and cinnamon almond milk.

Nutrition

Calories: 988kcalCarbohydrates: 99gProtein: 51gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 93mgSodium: 1365mgPotassium: 1894mgFiber: 17gSugar: 21gVitamin A: 1268IUVitamin C: 41mgCalcium: 707mgIron: 9mg
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