Baked Salmon with Parmesan & Parsley Crust
with Zucchini 2 ways, roasted Sweet Potato, Avocado & Baby Spinach Leaves
Inspired by Mary Berry
To freeze the salmon, zucchini and sweet potatoes, wrap one serving in foil, and place in a container. Defrost overnight, please see video for end result.
The spinach leaves and avocado should be prepared just before the meal is served.
Cal 350
Carbs 5
Fat 26
Protein 25
¼ Avo Extra:
Cal 80
Carbs 4
Fat 7
Protein 1
Ingredients
For the Salmon:
6 x 100g Salmon Fillets, skinned
Salt and Pepper, to taste
150g Cream Cheese
1 small clove Garlic, crushed
½ Lemon, grated rind only
30g/1oz Almond Flour
30g/1oz fresh, coarsely grated Parmesan
2 tbsp chopped Fresh Parsley, plus extra to garnish
About 1 tbsp Paprika
For the Zucchini:
6 Zucchini
½ Red Pepper/Capsicum
½ Red Onion
30g Cheddar Cheese
10g Parmesan, grated
Pinch of Garlic, crushed
20g Parsley, chopped
1 tbsp Paprika
Pinch Salt & Pepper
juice of ½ Lemon
1 tsp Olive Oil
Sides:
2 Sweet Potatoes
2 Avocados
1 Bag Baby Spinach Leaves
Method
1. Preheat the oven to 200oC/400oF/Gas 6.
2. Grate the rind of ½ lemon (about a tablespoon).
3. Cut the zucchini in half lengthwise, then scoop out the flesh to make the centre hollow.
4. Place the salmon on a baking tray lined with foil, and season both sides with salt and pepper.
5. To a bowl, add the cream cheese, crushed garlic, salt and pepper and the lemon rind, and mash that together until fully combined, and separate into 6 portions, then spread onto the surface of each salmon fillet.
6. To another bowl, add the almond flour, grated parmesan, chopped fresh parsley and paprika, and fully combine, then sprinkle all the mixture onto the salmon fillets, the generously dust with paprika. Bake for 15 minutes.
7. Meanwhile, peel and cut the sweet potatoes and set them aside.
To prepare the zucchini in two ways:
1. Cut them in half lengthways, then scoop out the flesh in the centre to make a little boat.
2. Season 6 halves by sprinkling red onion, red pepper, grated cheese, and season with salt, pepper and paprika, and place into an oven tray lined with foil.
3. For the next zucchini flavour make a marinade. To a bowl add the crushed garlic, chopped parsley, paprika, salt and pepper, lemon juice, olive oil, and mix until fully combined.
4. Spread onto the zucchini until fully coated, then sprinkle grated lemon rind. Place onto the oven tray lined with foil.
5. Add the chopped sweet potato to the baking tray, and bake both zucchini types and sweet potatoes in the oven for 20 minutes.
6. Remove from the oven, sprinkle parmesan and drizzle olive oil on the marinated zucchini. Then remove all of the zucchini from the oven tray.
7. The sweet potatoes will appear dry, so drizzle with olive oil and place in the oven for a further 20 minutes.
8. Optional extra: Slice ¼ avocado per serving.
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