Heat a large griddle pan over a high heat. Add bread and toast on each side. Set aside.
Mix together avocado, salmon, ricotta, lemon zest, lemon juice and dill in a bowl. Spread onto the toasted sourdough.
Spray Tenderstem®, tomatoes and lemon with oil. Add to the griddle and cook for 3-4 mins, turning once until Tenderstem is lightly charred but still crisp. Place Tenderstem onto the toast and serve with tomatoes and lemon wedge on the side.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.