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Grilled Sockeye Salmon and Sweet Peppers on Olive Bread

2 servings


Dinner for Two High Fibre No Added Sugars

Nutritional Facts Per Serving

40.3 g
61.9 g
8.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 885
  • Fat 52.7 g
    • Saturated   8.1 g
    • + Trans 
  • Cholesterol 104 mg
  • Sodium   1186 mg
  • Carbohydrate 61.9 g
    • Fibre   8.1 g
    • Sugars  
  • Protein 40.3 g
    • Vitamin A 13 %
    • Vitamin C 77 %
    • Calcium 8 %
    • Iron 45 %


Combine the mayonnaise and pesto in a small bowl. Preheat your grill to medium-high. Cut the bread widthwise in half. Cut each half in half lengthwise. Brush the cut sides with 1 Tbsp. of the olive oil. Grill the bread about 30 seconds per side, and then divide among 2 plates.

Brush the salmon with 1 Tbsp. olive oil; season with salt and pepper. Coat the bell pepper rings with the remaining oil. Lightly oil the bars of the grill. Grill the salmon 3 to 4 minutes per side, or until just cooked through. While the salmon cooks, grill the pepper rings until just tender, about 1 minute per side.

To serve, spread each sandwich with pesto mayonnaise, add lettuce leaf, grilled salmon and peppers.

Recipe Options: Halibut fillets or tuna steaks are a delicious alternative to salmon in this recipe. Instead of olive bread, make the two sandwiches with two, four-inch long pieces of baguette or filone bread, each halved lengthwise.

Serving Suggestions

Serve this sandwich with one of the tasty salads sold in our deli department showcase, or one created from a recipe in our website collection, such as Light and Delicious Caesar Salad.

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