Almond-crusted salmon with lemon kale
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Salmon is a good source of omega-3 and combined with vitamin C from the kale, you’ve got a nutritional powerhouse.
Ingredients
Oil spray
1 x 3 second spray(s)
Dried breadcrumbs
45 g, (¾ cup) fresh
Flaked almonds
2 tbs
Fresh chives
2 tbs, finely chopped
Olive oil
1 tbs
Lemon juice
2 tbs
Skinless salmon
500 g, (4x125g)
Kale
2 cup(s), (1 bunch), stems removed, leaves shredded
Lemon zest
1 tsp
Extra light sour cream
¼ cup(s), (60g)
Instructions
1
Preheat oven to 200°C. Lightly spray a baking tray with oil.
2
Combine the breadcrumbs, almonds, chives, 3 tsp oil and half the juice in a medium bowl. Place the salmon, on prepared tray. Season with salt and pepper. Top the salmon with the breadcrumb mixture, pressing down gently. Bake the salmon for 12-15 minutes or until cooked to your liking.
3
Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the kale, stirring, for 2-3 minutes or until starting to wilt. Add the lemon zest, sour cream and remaining lemon juice and cook, stirring, for 1-2 minutes, or until kale is tender and mixture thickens slightly. Season with salt and pepper. Serve the salmon with the lemon kale.
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