Dragonstone Smoked Salmon and Herb Flatbread

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Thin flatbread topped with smoked salmon, fresh dill, and a lemony yogurt sauce, evoking the coastal flavors of Dragonstone. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs flatbread rounds, smoked salmon, Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, about 6 inches diameter flatbread rounds
• 8 oz, sliced smoked salmon
• 1/2 cup Greek yogurt
• 2 tbsp, chopped fresh dill
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp, drained capers
• 1 small, thinly sliced red onion
• 2 tbsp olive oil
• to taste black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 1/2 cup Greek yogurt, 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 1 tbsp lemon juice. Stir until smooth and set aside.
2. Step 2: Preheat oven to 400°F. Place 4 flatbread rounds on a baking sheet and brush each with 2 tbsp olive oil divided evenly. Bake for 5 minutes until warm and slightly crispy.
3. Step 3: Remove flatbreads from oven and spread a generous 2 tbsp of the lemon-dill yogurt sauce on each.
4. Step 4: Top each flatbread with 2 oz sliced smoked salmon, 1/2 tbsp capers, and a few thin slices of 1 small red onion.
5. Step 5: Finish with a sprinkle of black pepper to taste and serve immediately.