Easy Baked Salmon Sandwich with Zesty Lemon Mayo and Arugula

A quick, bright baked salmon sandwich with lemony mayonnaise and peppery arugula ready in about 20 minutes.

Prep Time5

Cook Time15

Total Time20

Servings: 2 servings

0.75-1 pound salmon 1 larger piece or 2 smaller pieces (about total weight listed)
1 tsp olive oil about 1 teaspoon to coat salmon
1/4 cup mayonnaise
1 tsp lemon juice
1/2 lemon zest of 1/2 lemon
1 tsp fresh parsley finely chopped
bread baguette, rolls, or other bread, enough for 2 sandwiches
butter for toasting bread, optional
arugula to taste
salt and pepper to season salmon

Preheat the oven to 375°F (190°C) and position the rack in the top third; line a baking sheet with foil.
Place the salmon on the prepared sheet and rub or brush with about 1 teaspoon olive oil; season with salt and pepper.
Bake the salmon until just cooked through, about 10–15 minutes depending on thickness; internal doneness is when the flesh flakes easily with a fork.
While the salmon bakes, make the zesty mayo: in a small bowl combine 1/4 cup mayonnaise, 1 teaspoon lemon juice, zest of 1/2 lemon, and 1 teaspoon finely chopped fresh parsley; whisk until smooth and set aside.
If you like toasted bread, spread a little butter on the cut sides and toast in a skillet over medium-high heat until golden.
Assemble the sandwiches: spread zesty mayo on the bread, top with a layer of arugula, then flake or place the baked salmon on top and close the sandwich; serve immediately.