As a girl’s girl, I love a pink sandwich. Especially one that’s simple to assemble and has a super satisfying crunch. Although salmon is a fantastic fish on its own, sometimes it needs a bit of pizazz. And if we’re being honest here, isn’t everything better with mayo?

Here’s how to make my new hyper-fixation lunch:

STUFF YOU NEED

• One slab of salmon (About 6 oz. is good)
• 1/4 cup of mayo
• Salt and pepper 
• 1 lemon, split it in half
• Avocado or olive oil
• 1 small cucumber 
• 1 shallot 
• 1 bunch of romaine lettuce 
• 2 slices of bread, I prefer sourdough, or nutty whole wheat bread that I imagine nutritionists like.

ACT ONE: BAKE THE SALMON

1. Preheat your oven to 425°F (my oven is pathetic so I crank it up to 450°F)
2. Season your salmon with a dash of salt and pepper, half a lemon, and avocado oil. 
3. Bake for 12-15 minutes until it reaches at least 145°F in the thickest part. Use a meat thermometer, it’s magical.  
4. Let the cooked salmon completely cool. I usually store mine in the fridge overnight. 

ACT TWO: ASSEMBLE THE SANDWICH

1. Dice the shallot into tiny chunks.
2. Thinly slice a few pieces of cucumber.
3. Chop a few leaves of romaine lettuce.
4. Toast the 2 slices of bread.
5. Make the dressing by combining the mayo, shallots, a dash of salt and pepper, and a healthy squeeze of half a lemon. I haven’t tried adding honey, but that would be a nice touch. 
6. Add the salmon and stir to combine until it’s a solid, beautiful ball of mush.
7. Assemble the sandwich with all your ingredients, plus chipotle mayo if you’re feeling spicy. Sprinkle your go-to salty chips on the side because you deserve it. 

Eat!