Herb & Ryvita Crusted Salmon
Preparation Time: 25 minutes
Number of Servings: 2
Energy (kcal)
142kcal
Fat
8.2g
of which Saturates
1.3g
Carbohydrate
3.8g
of which Sugars
1.4g
Fibre
1.5g
Protein
12.1g
Salt
0.11g
- Per 100g
- Per serving
Ingredients
2 Ryvita Multigrain Rye Crispbread
1 clove garlic, roughly chopped
Small bunch parsley
1 lemon, ½ zested and juiced, ½ cut into wedges to serve
2 tsp. olive oil
2 salmon fillets
2 large handfuls salad leaves
8 cherry tomatoes, halved
Method
- Preheat the oven to 200c/180C fan/gas mark 6.
- Place the rye crispbread, garlic, parsley, lemon zest, and some seasoning in a food processor and pulse until it resembles fine breadcrumbs then mix in 1 tsp olive oil.
- Place the salmon fillets on a baking tray and carefully top with the crumb mixture and cook in the oven for 12-15 minutes or until the fish is cooked all the way through.
- Whisk the remaining tsp olive oil with the lemon juice and some seasoning in a bowl then add the salad leaves and tomatoes and toss to coat.
- Serve the salmon alongside the salad and a wedge of lemon.