Avocado Salmon Flatbread

I've been on a roll with the naan/flatbread recipes. They are duper delicious and are easy to throw in the oven after getting home from work. This recipe uses our Pastamore Sundried Tomato Harissa Oil and pairs it with smoked salmon, avocado, and parmesan cheese. The salmon brings a great flavor to the dish while the avocado is a nice creamy texture to contrast the crispy flatbread. This recipe would also be great with a final drizzle of Pastamore Meyer Lemon Oil.

Ingredients:
1 - flatbread/naan
1 Tbsp - Pastamore Sundried Tomato Harissa Oil
1/2 - avocado
2 oz - smoked salmon
1-2 oz - shredded parmesan cheese

Directions:
1. Preheat oven to 375º F.

2. Spoon the Pastamore Sundried Tomato Harissa Oil onto the flatbread and spread evenly. Lightly shred the smoked salmon and place on top of the flatbread. Place onto foil or a baking pan and put into the oven. Cook for 12-15 minutes or until desired doneness has been reached.

3. Cut avocado in half. Use a knife to score the flesh from top to bottom making 6-8 slices. Use a large spoon to scrape out the avocado from the skin without breaking the slices. Lay the slices on top of the flatbread and top with the shredded parmesan.

4. Slice into 4-6 slices. Serve and enjoy!