I’ve been trying really hard lately not to make any calorie-laden, high fat dinners. Previously, I was picking out whatever looked best on Pinterest and saying, let’s go! 

And that wasn’t working for me. One, I always always made too much for just two people — and ended up overeating. Two, everything just made me “feel fat” — which I know from therapy that “fat is not a feeling” but…you know what I mean 🙂

So…last week I had two healthy successes (hope you tried them!) and last night, I had another! I saw these over at Jenna’s site (special love to Jenna because Eat, Live, Run was my very first health living read and got me started blogging!).

Also — these sandwiches are so good & QUICK! (I’m a sucker for anything with honey) and I added the avocado on my own accord. Make sure you really rub in the spices too!

• 2 4-5 oz wild Atlantic salmon
• 2 tsp paprika
• 1 tsp salt
• 2 tsp brown sugar
• 1/2 tsp cumin
• 2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1-2 tbsp honey
• 1/2 lemon, juiced
• pretzel rolls (or regular rolls)
• mayonnaise
• lettuce
• tomato
• ripe avocado

Directions:
Preheat broiler on high.
Mix together the chili powder, cumin, brown sugar, paprika and cayenne pepper.
Rub the salt on the salmon fillets, followed by the spice mixture. Lay fillets in a pie dish or on a tin foil-lined sheet tray and drizzle the honey over top. Broil fish for 5-8 minutes, until flaky but still pink. Remove from oven and drizzle lemon juice over top.
Prepare sandwiches by smearing mayonnaise on one side of the pretzel roll, then topping with a salmon fillet. Top with lettuce and tomato, followed by other half of roll. Serve warm.