- 30 minutes
- 15 minutes
- Bake flatbread for 8-10 minutes until crisp. While flatbread is baking, saute rinsed and patted dry salmon steaks in 1 teaspoon grapeseed oil until light pink and flaky. Remove from oven and shred into bite sized pieces and let cool.
- Mix cream cheese, lemon juice, fresh herbs, 1 / 2 teaspoon salt and a pinch of black pepper. When flatbread is finished baking and is crisp. remove from oven and let cool.
- Steam green beans until cooked al dente (cooked, but still on the crisp side.) Cut green beans into small pieces. When flatbread is cooled, spread herbed cream cheese mixture onto bread evenly spreading it throughout. Chop tomato and remove any seeds and liquid.
- After spreading herbed cream cheese onto flatbread, garnish it with remaining toppings of salmon, tomato and green beans. Douse entire dish with squeeze of lemon and sprinkle of kosher salt and serve immediately to prevent flatbread from becoming soggy.