Want a simple, tasty recipe? Look no further than this protein-packed flaxseed-crusted salmon!
Flaxseeds and salmon are two of the most nutrient-dense foods out there. Both contain an abundance of omega-3 fatty acids that can help decrease inflammation and reduce your risk of heart disease. Salmon is a high-quality protein source that contains essential B vitamins that support brain health and the immune system. Flaxseeds are a great source of fibre that can help lower cholesterol and control blood sugar. Enjoy it with a side of your favourite veggies for a nutritious and delicious meal!
Nutritional information (per serving*):
Calories: 282; Protein (30g); Total Fat (9g); Saturated Fat (1g); Carbohydrates (17g); Fibre (4g); Sodium (535mg).
- 4 tbsp soy sauce substitute (such as tamari sauce or liquid aminos)
- 1 ½ tbsp garlic paste
- 1 lemon, juiced
- 1 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
- 4 salmon fillets, about 4 oz each
- ¼ cup quinoa flakes
- ¼ cup whole flaxseeds
- 1 tbsp parsley, dried
- 1 tbsp oregano, dried
- In a medium bowl, combine the soy sauce substitute, garlic paste, lemon juice, mustard, olive oil, salt and pepper. Place salmon in the bowl and coat well with the mix. Cover with plastic wrap and refrigerate for up to 1 hour.
- In a shallow bowl, mix the quinoa flakes, flaxseeds, parsley and oregano.
- Preheat oven to 425°F. Prepare a baking sheet with non-stick foil.
- Transfer the salmon fillet to the dry mixture. Gently press the salmon on all sides over the crumbs, so it sticks well.
- Arrange salmon fillets in the baking tray. Bake for about 12-15 minutes, or until the fish flakes easily with a fork.
- If you want a crispier crust, switch the oven setting to broil "high" for 1-2 minutes to crisp the top slightly.
- Serve with a Mediterranean salad and garnish with lemon wedges. Enjoy!
- Prepare a simple Mediterranean salad with cubed cucumbers, cherry tomatoes, avocado and kalamata olives. Drizzle with extra virgin olive oil and top with crumbled feta cheese.
- Try other types of fish fillets such as cod, tilapia or haddock.
- You can use leftover salmon to make a sandwich for lunch. Combine 1 small, chopped celery stick, 1 tbsp lemon juice, 1 tbsp plain Greek yogurt, a dash of cayenne pepper, salt and pepper to taste and flaked salmon in a small bowl. Place salmon salad on a slice of whole-grain bread and enjoy.