health guides
Smoked Salmon and Fresh Asparagus Sandwiches
Smoked salmon and cream cheese make this a hearty sandwich for lunch or dinner.
Ingredients
- 8 oz cream cheese (light or regular), softened
- 1/2 tsp lemon zest
- 1/2 tsp freshly ground coarse black pepper or to taste
- 24 large asparagus spears, trimmed
- 6 oblong sandwich rolls, lightly toasted
- 12 oz thinly sliced smoked salmon
- 1/2 medium red onion, thinly sliced, separated into rings
Directions
- Thoroughly mix cream cheese, lemon zest and black pepper. Reserve.
- Put asparagus into a large skillet of boiling, salted water. Return to a boil; boil until tender-crisp, about 3 minutes. Drain well; spread on paper towel to cool.
- To assemble sandwiches, spread 1 generous tablespoon of reserved cream cheese mixture on sliced rolls. Divide salmon in 6 portions. Layer onion rings on bottom of roll, then 1 portion salmon and 4 asparagus spears, interspersing asparagus between slices of salmon. Cover sandwiches with tops; cut in half at a diagonal.
Nutrition Facts
Calories 337
Calories from Fat 144 (43%)
(25%)Total Fat 16g
(40%)Saturated Fat 8g
Poly-Unsaturated Fat 0g
Mono-Unsaturated Fat 0g
(16%)Cholesterol 49mg
(59%)Sodium 1419mg
(0%)Potassium 0mg
Total Carbohydrate 29g
(4%)Dietary Fibre 1g
Sugars 0g
Sugar Alcohols 0g
(38%)Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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