14 3/4 ounces fresh cooked salmon or 14 3/4 ounces canned salmon or 14 3/4 ounces
prepared pesto sauce
1/2 cup sweet onions or 1/2 cup
red onion, finely chopped
sun-dried tomato packed in oil, chopped
( can use reduced fat)
1 (8 inch) round focaccia bread or 1 (12 inch)
romaine lettuce leaf
- Place salmon in a medium bowl.
- Add pesto, onion, tomatoes, mayonnaise, lemon zest and salt, mix well.
- Split bread in half, layer lettuce leaves on bottom half of bread, top with salmon mixture and top of the bread.
- Cut into 4 and serve immediatly or wrap in plastic wrap and refrigerate up to 6 hours before serving.