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
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.