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Salmon and courgette bagels recipe

Breakfast or brunch – you can't beat these amazing wholemeal bagels!

Prep: 10 mins
Cook: 10 mins
Serves 4

Nutritional information

Per serving:

  • 1,046kJ / 250kcal
  • 10g protein
  • 6g fat, of which 0.8g saturates
  • 35g carbohydrate, of which 5g sugars
  • 8g dietary fibre
  • 0.8g salt
Bagel filled with salmon, courgette, soft cheese and watercress


  • 1 courgette, thinly sliced
  • 4 wholemeal bagels, halved
  • 40g lower-fat soft cheese
  • 1 small handful watercress
  • 100g flaked cooked salmon fillet
  • 1 pinch ground black pepper


  1. Preheat a chargrill pan or the grill. Grill the courgette slices for a few minutes, turning once, until tender. Remove and leave to cool.

  2. Lightly toast the bagels on the cut sides, then spread with soft cheese. Share the watercress and salmon between the bagel bases, then top with the courgette. Season with black pepper, then sandwich the bagel tops in place.


    Find cooked salmon fillet in the chill cabinet, or grill or steam a piece of raw salmon for 6 to 7 minutes instead.

  3. Serve at once, or wrap and keep cool until lunch time.