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Salmon, egg and spinach open toasted sandwich

Salmon, egg and spinach open toasted sandwich


An open toasted sandwich with a seared salmon fillet, sautéed spinach, tomatoes and almonds, on fresh baked toasted bread with a poached egg

  • Feeds 1 Feeds 1
  • Ready in 15 minutes

Each serving contains

  • Energy
    2963kj 708kcal
  • Fat
    High 54%
  • Saturates
    Low 30%
  • Sugar
    Low 12%
  • Salt
    Low 21%

% of adult’s reference intake | Carbohydrates per serving : 43g

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Big Bag Option


  • 1 tsp Co-op olive oil
  • 110g Co-op salmon fillet
  • 150g Co-op cherry tomatoes
  • 50g Co-op baby spinach
  • 20g Co-op flaked almonds
  • 1 Co-op British medium free range egg
  • 1 slice Co-op Irresistible seeded sourdough
  • 1 tsp balsamic vinegar (optional)


  1. Put the oil in a frying pan over a high heat
  2. Carefully add the salmon skin-side down
  3. Fry for 5-6 mins, until the skin is crisp and golden
  4. Turn the heat down to low and cook on each side for a further 2-3 mins
  5. Once the salmon is cooked, set to one side and turn the heat back up
  6. Add the tomatoes and spinach to the pan
  7. Once the spinach is just starting to wilt, stir in the almonds
  8. Meanwhile, in a separate pan of simmering water, poach the egg for 2-3 mins, or until cooked to your liking
  9. Toast the sourdough
  10. Top the toast with the spinach and tomato mix
  11. Flake over the salmon and top with the poached egg
  12. Drizzle with balsamic vinegar, if you like

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