Step 1

Evenly stagger two racks in the oven and preheat to 375°F.

Step 2

Add the salmon skin-side-down to a half-sheet pan. Season liberally with salt and pepper. Roast this on the bottom rack of the oven for 14-16 minutes, or until its internal temperature is at least 135°F.

Step 3

While the salmon is baking, add the edamame, garlic, red pepper flakes, mint and oregano to a small food processor. Add in the vinegar and a teaspoon of salt. Pulse until the edamame is in small pieces, then stream in the oil while running the food processor and let the edamame turn into a spreadable paste. Add more olive oil if needed.

Step 4

Taste the edamame spread and season with more salt and black pepper as preferred.

Step 5

In the last few minutes of the salmon's cooking time, add the bread slices to the top rack of the oven and let them toast for 3-4 minutes, or until golden.

Step 6

When the salmon is ready, flake big pieces of the salmon away from its skin.

Step 7

To serve, scoop a portion of the edamame spread onto each slice of bread, add the salmon on top, then fold into a sandwich. Then enjoy!