The classic combo of smoked salmon and cream cheese gets a flavorful upgrade with roasted garlic and arugula, all piled high on a whole wheat bagel. Roasted garlic cream cheese is the star of the show. Its creamy texture with roasted garlic’s sweet, savory flavor is a dynamic duo. That delectable creaminess paired with the salty, smoky richness of the salmon is equally sublime. And as if the bagel couldn’t get better, a bit of dill is sprinkled on top for a grassy, citrusy pop of freshness. Taste aside, this smoked salmon bagel is packed with protein and essential nutrients to keep you full and energized throughout the day.

Instructions

Preheat oven to 177 degrees Celsius. Also, grab a sheet of aluminum foil and a baking sheet.
Peel and discard the outermost papery layers from the garlic head, then use a sharp knife to cut 1 centimeter off the top. Cut the pointed top, not the rooted end.
Place the garlic cut side up onto the foil. Drizzle with oil and season with salt and black pepper.
Tightly wrap the head of garlic in the foil, place it onto the baking sheet, and roast for 45 minutes. The garlic is ready when the cloves are soft and golden brown.
Remove the roasted garlic from the oven and set it aside to cool.
Squeeze the roasted garlic out of the clove(s). Mash with a fork, then add the cream cheese, salt, and black pepper. Mix until combined.
Split the bagel and pop it in the toaster until lightly golden. Set it aside to cool a bit.
Spread with cream cheese, add arugula, then arrange the slices of smoked salmon on top.
Finish with dill and enjoy.

Nutrition Facts

Calories

620.23

Fat (grams)

26.56 g

Carbs (grams)

67.34 g

Fiber (grams)

3.14 g

Protein (grams)

28.15 g

Smoked Salmon Bagel with Roasted Garlic Cream Cheese