Ingredients:
1 salmon fillet
1/4 cup red onion, minced
2 tsp lemon juice
1 tbsp extra-virgin canna olive oil
1/4 tsp freshly ground pepper
4 tbsp reduced-fat cream cheese
4 slices pumpernickel bread, toasted
4 slices tomato
1 large leaf romaine lettuce, cut in half
Instructions:
Combine salmon, onion, lemon juice, canna oil and pepper in a medium pan. Cook on medium heat until salmon is flakey. Spread 1/2 tbsp cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.
