For a healthier fish sandwich loaded with omega-3s, try this Air Fryer Salmon Sandwich with lemon-caper mayo!

Ingredients

• 6 tbsp mayonnaise (i like sir kensington)
• 2 tablespoons drained capers (minced)
• 2 teaspoons fresh lemon juice
• 16 ounces skinless salmon fillet (if frozen thawed, cut in 4 pieces)
• 1 teaspoon kosher salt (divided)
• 2 large egg whites (lightly beaten)
• 1 cup seasoned panko* (or gluten free panko)
• olive oil spray
• 4 whole wheat buns (or gluten free buns)
• 4 butter lettuce leaves

Directions

1. Combine the ingredients for the Lemon-Caper Mayo in a small bowl and refrigerate until ready to eat.
2. Pat the salmon dry with a paper towel. Cut the fish into 4 pieces, about 4 x 4 inches. Season with 1/2 teaspoon salt.
3. Place the egg whites in a shallow bowl.
4. In a second shallow bowl combine the panko with remaining 1/2 teaspoon salt.
5. Dip the fish into the egg whites, then the panko. Set aside.
6. Spray the basket with oil. Lay the fish on the basket in a single layer, in batches as needed.
7. Spray the tops of the fish with oil and air fry 400F 8 minutes, turning half way, until golden and crisp.
8. Serve fish on buns with lettuce and divide the sauce.