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Seedy Carrot Flatbreads with Roasted Salmon

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    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.

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    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.

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    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.