Summer veggie and salmon sandwich with a goat cheese spread

This is the summer veggie and salmon sandwich you need to make this week.

The Deets

You need to make this delicious and fresh sandwich for lunch this week: summer veggie and salmon sandwich with a goat cheese poppy seed spread. I slow-cooked @kvaroyarctic salmon filets over a bed of greens to really give the sandwich its delicious flavor. Kvaroy Arctic salmon is really some of the best salmon I’ve ever eaten. Plus they’re antibiotic/hormone free, Fair Trade Certified, and ethically raised on a family-owned salmon farm in the Arctic Circle. I used their salmon fillet packs for this, but look out for their smoked salmon as well. Once your salmon is all cooked up it’s time to create the sandy! I made a homemade goat cheese poppy seed spread, which was super easy to whip up and SO GOOD. You’ll blend goat cheese, dijon mustard, poppy seeds, lemon, olive oil and some shallots and dill. Layer this on to the bread and it adds such a creamy and delish flavor that really compliments the salmon. Feel free to use a bread of your choice, I personally love a sourdough for this! If you love this sandwich be sure to check out my other ideas here!

Summer veggie and salmon sandwich with a goat cheese spread

Print Recipe
Servings 2 Sandwiches


The spread

  • 4 oz goat cheese
  • 1 tsp dijon mustard
  • 1 tsp poppy seeds
  • juice of half a lemon
  • 2 tbsp olive oil
  • dill
  • 1 shallot minced
  • sea salt
  • pepper

The rest

  • 3 fillets Kvaroy Arctic salmon
  • Vegetable/herbs of choice (you can really use anything you want to lay the salmon on, I used some parsley and swiss chard)
  • 2-3 heirloom tomatoes (size dependent)
  • 2-3 mini cucumbers
  • handful of spinach 
  • bread of choice
  • olive oil


  • Preheat oven to 250. Lay herbs on a sheet pan and then place salmon on top of then. Coat in olive oil, salt and pepper. Bake for about 45 min or until salmon is just a little pink inside. 
  • Meanwhile in a food processor or blender, combine all spread ingredients. Blend until smooth. Season to taste.
  • Coat bread in olive oil and cook in a skillet for 2-3 min per side. Slice cucumbers and tomatoes. Add spread to bread and then add spinach, cucumbers and tomatoes. Top with flaky salmon and enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.