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Seedy Carrot Flatbreads with Roasted Salmon


    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


    • 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


    Per serving:

    • calories528
    • protein38g
    • fat34g
      • saturated fat5g
      • trans fat0g
    • carbohydrates23g
      • sugars8g
      • fibre7g
    • sodium572mg



    Preheat oven to 400 F (200 C). Line rimmed baking sheet with parchment paper and set aside.


    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.


    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.


    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.


    Spread mustard on carrot bread slices. Top with arugula, salmon, and roasted red pepper. Squeeze lemon juice overtop.



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