1 ripe avocado, pitted and peeled
juice from half a lemon
2 tbsp unsalted butter at room temperature
1 tsp fresh oregano leaves
2 8-ounce salmon fillets
4 slices pumpernickel bread, toasted
1½ cups arugula
vegetable cooking spray
Place the avocado, lemon juice, butter, oregano, and ¾ tsp of the salt in a food processor. Pulse until nearly smooth, about 30 seconds. Set aside. If you’re using a hand blender instead of a food processor, just do this in a large mixing bowl.
Place a nonstick skillet over medium heat and coat with vegetable cooking spray. Sprinkle the salmon with the remaining ½ tsp salt and cook until opaque throughout, about 3 minutes per side. If you want the salmon to cook faster, break it up into smaller pieces. It’s ok, you’ll probably break it up when assembling the sandwich anyway. Transfer the cooked salmon to a plate.
Spread a generous amount of avocado butter on each slice of bread. Place arugula on two pieces of the bread and top this with the cooked salmon. You may have some salmon left over. (You’ll probably have extra avocado butter too, just use them to make another sandwich tomorrow.) Finish the sandwiches with the other two pieces of bread (duh). Enjoy!