Ingredients
- 2 slices wholegrain bread, crusts removed
- 50g pine nuts
- 4 skinless salmon fillets
- Salt & freshly ground pepper
- Olive oil spray
- 100g green beans, trimmed
- 1 bunch Dutch carrots, trimmed, peeled
- Zest of 1 lemon
- 1/4 cup shredded fresh mint
- Lemon wedges, to serve
Method
- Step 1Place the bread in a food processor and process until rough crumbs form.
- Step 2Cook pine nuts in a large frying pan over a medium heat until beginning to brown. Add breadcrumbs and cook until golden. Transfer to a bowl.
- Step 3Spray salmon with oil and season with salt and pepper. Cook in the frying pan for 3-4 minutes each side.
- Step 4Cook the beans and carrots in boiling water for 3-4 minutes or until just tender.
- Step 5Stir the lemon zest and mint into the breadcrumbs. Divide vegetables between plates. Top with the salmon and breadcrumbs. Serve with lemon wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1887 kj
Energy
26g
Fat Total
5g
Saturated Fat
4g
Fibre
42g
Protein
103mg
Cholesterol
161.67mg
Sodium
3g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
When storing Dutch carrots, keep in a plastic bag in the refrigerator. Do not store near bananas, apples or melons to avoid the development of bitter compound.
- Author: Michelle Southan
- Image credit: Ian Wallace
- Publication: Fresh Living
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