Almond-crusted salmon with lemon kale
1 x 3 second spray(s)
45 g, (¾ cup) fresh
2 tbs, finely chopped
skinless salmon fillet(s)
500 g, (4x125g)
2 cup(s), (1 bunch), stems removed, leaves shredded
extra light sour cream
¼ cup(s), (60g)
- Preheat oven to 200°C. Lightly spray a baking tray with oil.
- 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.
- 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.