Open-faced salmon flatbread
1
Points®
Total time: 7 min • Prep: 5 min • Cook: 2 min • Serves: 1 • Difficulty: Easy
These delicious flatbreads couldn't be easier to make: Just place the dough on a pan, bake in the oven (for 2 minutes!) after sprinkling with sesame seeds and dill, then simply divide the yogurt and salmon among the slices. You're done! Have the toppings on hand so guests can choose their own adventures, but be sure to serve lemon wedges alongside for squeezing over.
Ingredients
Flatbread
1 item(s)
Smoked salmon, lox
6 oz
Plain fat free Greek yogurt
½ cup(s)
Red onion
¼ cup(s), sliced, very thinly sliced
Capers
1 tsp, (optional)
Cucumber
⅛ medium, 5-6 thin slices
Tomato
4 slice(s)
Lemon
½ item(s), medium, cut into wedges
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Cooking spray
5 spray(s)
Sesame seeds
1 tsp
Dried dill weed
½ tsp
Instructions
1
Preheat oven to 375°F.
2
Place Flatout flatbread on a cookie sheet, and cut into four pieces, making an ‘x’, then spray lightly with cooking spray, and sprinkle the flatbread with the sesame seeds, salt, pepper, and dill.
3
Bake at 375°F for two minutes, then remove from the oven and allow to cool.
4
Once the flatbread is cool, spread the Greek yogurt evenly onto each slice, then divide the smoked salmon between the slices.
5
Top each piece with your choice of onion, capers, cucumbers, and tomatoes, and give each slice a squirt of lemon before eating.
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