Salmon and Tzatziki Sandwich

Mealthy Tip: If being gluten-free is your choice, serve with gluten-free bread. This even tastes great over a bed of quinoa!

⏱️ Prep: 15 min🍳 Cook: 10 min

Ingredients

1 1/2 cups	360 ml	Greek-style yogurt (Tzatziki Sauce)
3 tablespoons	45 ml	extra-virgin olive oil
3 tablespoons	45 ml	white wine vinegar
1 1/2		lemons, juiced
1 tablespoon	15 ml	fresh dill
3 cloves		garlic, minced
1 1/2		cucumbers - peeled, seeded, and diced
to taste		salt and ground white pepper
6		salmon fillets (Salmon Sandwiches)
1 1/2 teaspoons	7.5 ml	dried dill
to taste		salt and ground black pepper
3 tablespoons	45 ml	grapeseed oil, or as needed
12		slices store-bought or homemade bread, toasted
2 tablespoons	30 ml	olive oil, or to taste
1 1/2 cups	360 ml	baby arugula, or to taste

Mix yogurt, extra-virgin olive oil, white wine vinegar, lemon juice, fresh dill, and garlic together in a bowl; add cucumber to the yogurt mixture and stir to coat. Season the tzatziki with salt and black pepper. Cover bowl with plastic wrap and refrigerate at least 1 hour.
Season salmon fillets with dried dill, salt, and pepper; let seasoned fillets rest for 15 minutes.
Heat grapeseed oil in a skillet over medium heat. Cook the salmon in the hot skillet to your preferred doneness, about 5 minutes per side.
Drizzle extra-virgin olive oil onto 1 side of 2 slices toasted bread; top with arugula, tzatziki, salmon, and remaining bread slices.