15 minutes Serves 4
1 lemon, zested and juiced
1 tbsp capers, roughly chopped
1 tbsp olive oil
4 tbsp fat-free Greek yogurt
2 small cooked beetroot, diced
4 salmon fillets fillet
½ bunch of parsley
Fill a saucepan with water and bring to a simmer, poach the salmon for 5 minutes until just cooked.
Meanwhile assemble the cucumber salad. Cur the cucumber in half and remove the seeds, slice in to rounds add to a bowl.
Add the capers and lemon juice to the bowl and season with salt and pepper
Toast the flatbreads
Once the salmon is cooked remove and allow to cook and flake
To serve, top the flatbreads with yogurt, salmon, cucumber salad, lemon zest and diced beetroot