banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Seedy Carrot Flatbreads with Roasted Salmon

    Share

    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.

    Advertisement

    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.

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    No-Bake Cranberry Crumble Bars

    No-Bake Cranberry Crumble Bars