Seedy Carrot Flatbreads with Roasted Salmon
Hold the bread. This upgrade to your lunch sandwich featuring a veggie-packed flatbread and buttery salmon is guaranteed to do away with #saddesklunch. Assemble just before serving. Instead of mustard, you can add a smear of cream cheese or labneh. And rainbow trout or Arctic char are good swaps for salmon.
Seedy Carrot Flatbreads with Roasted Salmon
Ingredients
- 1/2 cup (125 mL) roasted unsalted almonds
- 1/2 cup (125 mL) roasted unsalted pumpkin seeds
- 1/2 cup (125 mL) roasted unsalted sunflower seed kernels
- 5 large carrots, cut into 1/2 in (1.25 cm) thick slices
- 2 garlic cloves, grated or finely minced
- 2 tsp (10 mL) fresh thyme
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) freshly ground black pepper
- 1/2 tsp (2 mL) salt
- 2 large organic eggs
- 2 large organic egg whites
- 1 lb (450 g) wild salmon fillet
- 2 Tbsp (30 mL) grainy Dijon mustard
- 1 cup (250 mL) arugula
- 1 cup (250 mL) sliced roasted red pepper
- Juice of 1/2 lemon
Nutrition
Per serving:
- calories528
- protein38g
- fat34g
- saturated fat5g
- trans fat0g
- carbohydrates23g
- sugars8g
- fibre7g
- sodium572mg
Directions
01
Preheat oven to 400 F (200 C). Line rimmed baking sheet with parchment paper and set aside.
02
In food processor, pulse almonds until very finely chopped. Add pumpkin seeds and sunflower seeds; pulse until coarsely chopped. Transfer mixture to large bowl. Place carrots in food processor; process until very finely chopped. Add carrots, garlic, thyme, cumin, black pepper, salt, eggs, and egg whites to bowl and mix well.
03
Press carrot mixture in 1/2 in (1.25 cm) thick rectangle layer onto prepared baking sheet. Bake for 25 minutes, or until flatbread is firm and darkened around edges. Cool in pan for at least 5 minutes before slicing into 8 to 10 pieces.
04
Reduce oven temperature to 325 F (160 C). Line baking sheet with clean parchment paper. Place salmon on sheet, skin side down, and season with salt and pepper; bake until barely cooked through in the middle, about 15 minutes. Let rest for 5 minutes before breaking flesh into large chunks.
05
Spread mustard on carrot bread slices. Top with arugula, salmon, and roasted red pepper. Squeeze lemon juice overtop.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
