1 piece of flatbread or naan
1 (3 oz) salmon filet
pinch of salt
1 tbsp green onion, chopped
1/4 tsp dried sumac
1/2 tsp dried thyme
1/2 tsp sesame seeds
1/4 English cucumber, peeled and diced
1 tbsp yogurt
1 tbsp fresh mint (optional)
1 zucchini cut into 1/2 inch pieces
1 tbsp pine nuts
1/2 tsp dried oregano
extra virgin olive oil
Cut the salmon on a 45-degree angle into 1/4-in thick slices. Lay the slices flat towards the center of the bread. Add a pinch of salt.

Sprinkle the salmon evenly with the green onion, sumac, thyme, and sesame seeds last.

Place the bread in the toaster oven and turn to the broil setting. Broil for 3 minutes or until salmon is cooked to desired temperature (3 minutes will yield a pink salmon). While salmon is cooking, combine yogurt and cucumber.

Carefully remove bread from the oven and lay on a plate. Spoon the yogurt and cucumber mixture evenly across the salmon and sprinkle with the mint.

To roll the sandwich, fold the sides towards the center so that you have 2-in flaps and press down over the ingredients and pinch. Bring the flap of bread closest to you across the top of the ingredients and touch the far side of the bread. Tuck and roll like a sleeping bag. Cut in half, garnish with a touch more mint if desired and serve.

For the zucchini, turn toaster oven to broil. Then, mix all ingredients together in a bowl. Pour out flat onto a foil lined toaster oven pan. Place in toaster oven and broil for about 3 minutes or until slightly golden.

You can also use a tortilla if you can't find or don't prefer the flatbread. You can fold the sandwich like a taco or add a handful of chopped lettuce and eat open face.