Herb & Ryvita Crusted Salmon

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This simple, speedy fish dish combines contrasting textures of succulent salmon fillets with a crunchy Ryvita crust.

This recipe is low in saturated fat (containing less than 1.5g/100g of recipe). Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels as part of a balanced diet and healthy lifestyle.

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• energy
  142kcal
  357kcal
• fat
  8.2g
  20.6g
• of which saturates
  1.3g
  3.3g
• carbohydrates
  3.8g
  9.6g
• of which sugars
  1.4g
  3.6g
• fibre
  1.5g
  3.7g
• protein
  12.1g
  30.3g
• salt
  0.11g
  0.27g

• PER 100G
• PER SERVING

Ingredients

2 Ryvita Multigrain Crunchy Rye Breads

1 clove garlic, roughly chopped

Small bunch parsley

1 lemon, ½ zested and juiced, ½ cut into wedges to serve

2 tsp. olive oil

2 salmon fillets

2 large handfuls salad leaves

8 cherry tomatoes, halved

Method

1. Preheat the oven to 200c/180C fan/gas mark 6.
2. Place the crunchy rye breads, garlic, parsley, lemon zest, and some seasoning in a food processor and pulse until it resembles fine breadcrumbs then mix in 1 tsp olive oil.
3. Place the salmon fillets on a baking tray and carefully top with the crumb mixture and cook in the oven for 12-15 minutes or until the fish is cooked all the way through.
4. Whisk the remaining tsp olive oil with the lemon juice and some seasoning in a bowl then add the salad leaves and tomatoes and toss to coat.
5. Serve the salmon alongside the salad and a wedge of lemon.

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