- 30 minutes
- 15 minutes
Salmon is all too often thought of as a grown-up dish. But many parents are trying to get kids to eat more of this super food. Tell any kid dinner is a pizza and chances improve they'll try it. This salmon and green bean flatbread has the flavor punch of salmon, the fresh crunch of green beans and a creamy herbed cheese. If your Food Lion store has flatbread, that's the best platform for this dish, but pita bread will do fine as well for smaller cold pizzettes. It's a healthful alternative for supper and makes the grown-ups in the house smile too.
- 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.