Salmon with lemon & mint breadcrumbs

title="Salmon with lemon & mint breadcrumbs"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-with-lemon-amp-mint-breadcrumbs.jpg" srcset="https://img.taste.com.au/nfnq2R7W/w720-h480-cfill-q80/taste/2016/11/salmon-with-lemon-mint-breadcrumbs-23019-1.jpeg 720w, https://img.taste.com.au/oAMeUYvP/w643-h428-cfill-q90/taste/2016/11/salmon-with-lemon-mint-breadcrumbs-23019-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon with lemon & mint breadcrumbs"
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(1) Rate it

• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Featured in
Low kilojoule, Nutrition information

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 1
  
  
  
  
  Place the bread in a food processor and process until rough crumbs form.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook 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 3
  
  
  
  
  Spray salmon with oil and season with salt and pepper. Cook in the frying pan for 3-4 minutes each side.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Cook the beans and carrots in boiling water for 3-4 minutes or until just tender.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Stir 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

Source: taste.com.au