Easiest Way to Make Appetizing Avo toast with spinach, feta and salmon

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Avo toast with spinach, feta and salmon. Crumble the feta over top of the salad and sprinkle the pine nuts around the salmon. This Salmon with Quinoa Feta and Spinach is sure to become a family favorite. This healthy and delicious salmon recipe was contributed by Ruth Estfon of Palm Harbor, Florida.

Avo toast with spinach, feta and salmon All Reviews for Broiled Salmon with Spinach-and-Feta Saute. Smashed avo on toast with an egg and chilli is probably may favourite everyday simple breakfast, but having all these extra bits makes it even better. Aside from the pesto, which adds a luxurious treat element; the mushrooms & spinach are all essentially free and could be added to the every day. You can cook Avo toast with spinach, feta and salmon using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Avo toast with spinach, feta and salmon

  1. You need 4 of toasts of bread/brioche.
  2. Prepare 1 of avocado.
  3. It's 100 g of smoked salmon.
  4. Prepare 40 g of feta (danish feta).
  5. Prepare of Fresh spinach.
  6. It's of Lemon or lime.
  7. It's of Garlic.
  8. Prepare of Paprika or ground chili.
  9. It's of Salt and pepper.

Phyllo-wrapped salmon is perfect for dinnertime. Fold over long sides of phyllo, then roll up, starting at fish-topped side. With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. We loved this, super simple, taste really fresh.

Avo toast with spinach, feta and salmon instructions

  1. Smash avocado in a bowl. Add salt, pepper, lemon/lime squeeze and paprika/ground Chili. Mix everything together.
  2. Toast your bread..
  3. Heat up a pan on high heat and drizzle olive oil in it. Add all your spinach and cook for 2-3 minutes..
  4. On your toast: spread the avocados, add spinach, salmon and feta. (On top of each other). Add lemon squeeze, salt, pepper and paprika again..
  5. Enjoyyyyy! 🥑🍞🥬.

The feta and almonds give the spinach a nice contrast in flavors and texture. Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Slice the salmon through the center almost to the other end so the salmon will lay open flat in one large piece. Turn salmon over so gray underside is turned up.