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Food

Seedy Carrot Flatbreads with Roasted Salmon

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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.

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:

  • calories 528
  • protein 38g
  • fat 34g
    • saturated fat 5g
    • trans fat 0g
  • carbohydrates 23g
    • sugars 8g
    • fibre 7g
  • sodium 572mg

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.

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