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
Directions
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.
Each serving contains: 528 calories; 38 g protein; 34 g total fat (5 g sat. fat, 0 g trans fat); 23 g total carbohydrates (8 g sugars, 7 g fibre); 572 mg sodium
