Making Use of Leftovers: Salmon Sandwich


I’m a big fan of using leftovers for lunch.  In this busy world, it’s hard to find time to be cooking up a storm but at the same time it’s really important to eat fresh food.  This is where leftovers come in handy.

This is a simple and nutritious little sandwich idea with versatility.

I made this sandwich from leftover salmon we had for dinner the night before.  This sandwich can also be made with tuna, leftover chicken, or as a veggie version with a grilled portobello mushroom or a slice of heirloom tomato.  See… Versatility. 😉


1 piece of Sprouted Grain Bread, toasted


1 Collard Green Leaf (option: kale, spinach or lettuce)


Tomato slices

Bell pepper slices

Cooked Salmon

Red Onion

Sprinkle with a little sea salt if desired.

Top with a 2nd piece os toasted Sprouted Grain Bread with hummus on the sandwich side.

This recipe is soooo flavourful!  It provides a good dose of veggies, protein, good carbohydrates, good fats and fiber.  It’s a nutritional bombshell.  Enjoy!


*Take To Work: If I take a sandwich like this to work, I will assemble it at lunch time otherwise I might have mush for lunch.  Condense containers by packing the veggies in one, mix the hummus and guac together in one, and the bread and salmon separately.




  1. Danielle Smith · March 16, 2015

    Looks SO delicious!!! Adding this to our meal plan for this week for sure!

    • Dr. Laura Imola, BSc, ND (Licensed) · March 16, 2015

      Hi Danielle, This IS a delicious sandwich! Enjoy! 🙂

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