Half-Smoked Salmon and Avocado Toast

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A light, flavorful breakfast featuring smoky salmon and creamy avocado on crusty sourdough, topped with a drizzle of lemon-herb aioli. This Mediterranean-inspired sheet-pan recipe (gluten-free), ready in about 25 minutes, pairs salmon fillet, avocado, sourdough bread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 oz salmon fillet
• 1/2 avocado
• 2 slices sourdough bread
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped dill
• 1 clove minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat a grill or broiler to 400°F (200°C). Place salmon fillet on a baking sheet, brush with 1/2 tbsp olive oil, season with salt, pepper, and 1/2 tsp dill. Smoke or broil for 6-8 minutes until halfway cooked through.
2. Step 2: While salmon cooks, toast sourdough slices until golden. Mash 1/2 avocado with 1 tbsp lemon juice, 1/2 tsp dill, and minced garlic in a bowl until smooth.
3. Step 3: Spread avocado mixture onto toast, top with smoked salmon, and drizzle with remaining olive oil. Garnish with additional dill and a squeeze of lemon.