Herb & Ryvita Crusted Salmon
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.
Preparation Time: 25 minutes
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energy
142kcal
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fat
8.2g
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of which saturates
1.3g
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carbohydrates
3.8g
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of which sugars
1.4g
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fibre
1.5g
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protein
12.1g
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salt
0.11g
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
- Preheat the oven to 200c/180C fan/gas mark 6.
- 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.
- 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.
- 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.
- Serve the salmon alongside the salad and a wedge of lemon.