Photo: John Autry; Styling: Leigh Ann Ross
Total Time
20 Mins
4 servings (serving size: 1 sandwich)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Place fish in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with olive oil; sprinkle with 1/8 teaspoon salt and black pepper. Bake at 450° for 8 minutes or until desired degree of doneness.

Step 3

Combine remaining 1/8 teaspoon salt, cucumber, and next 4 ingredients (through red pepper). Place one fillet on each of 4 bread slices; top with 1/4 cup sauce, 2 tablespoons watercress, and 1 bread slice.

Step 4

Sustainable Choice: Wild Alaskan salmon is available for a few months. If unavailable, buy frozen Alaskan salmon.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

EllenDeller's Review

February 17, 2013
What a great idea! I used dark rye bread and only 3.5 oz leftover roasted salmon per sandwich--which was plenty. I just reheated the salmon for 45 seconds in the microwave and toasted the bread because it's February and a hot lunch is preferable. Also used arugula instead of watercress. Really satisfying with a small salad of romaine and orange slices.