WALNUT AND MAPLE CRUSTED SALMON

Embrace your love of seafood and enjoy this tasty walnut and maple crusted omega-3 rich salmon for dinner tonight. You may even want it every night! This recipe is low carb, high protein and contains heart-healthy fats.

Serves 4. Each serve contains 2413 kJ, 8.5g carbs, 77g protein, 42g fat, 4g fibre.

INGREDIENTS

4 x 160-180g salmon fillets, skin on, pin-boned

3/4 cup walnuts, roughly chopped into small pieces

2 tbsp parsley, roughly chopped

3 baby fennel bulbs, trimmed, thinly sliced crossways

1 tbsp olive oil

1 tbsp maple syrup

1 tbsp fresh lime juice (half lime squeezed)

Salt and pepper to taste

Lemon wedges, to serve

Fennel Dressing

½ cup natural yoghurt

1 tbsp fresh lemon juice (half lime squeezed)

2 tbsp capers, drained, finely chopped

3 tbsp wholegrain mustard 

METHOD

1. Preheat oven to 180 degrees C.

2. For the walnut crust, combine all ingredients except for the salmon and fennel bulb in a small bowl. Mix well to ensure all the walnuts are coated.

3. Place the walnut mixture on top of each piece of salmon, pressing firmly to form a nice crust coating.

4. Transfer onto an oven tray and bake for 12-15 minutes.

5. Meanwhile, combine the fennel, yoghurt, lemon juice, capers and mustard in a large bowl and mix until well combined.

6. Divide the fennel mixture among serving plates. Top with the salmon and serve with lemon wedges.