Almond-crusted salmon with lemon kale
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The crunchy topping makes this salmon extra satisfying
Ingredients
Calorie controlled cooking spray
4 spray(s)
Calorie Controlled White Bread
2 slice(s), whizzed into breadcrumbs
Almonds
2 tablespoon(s), flaked
Chives, Fresh
2 tablespoon(s), finely chopped
Olive Oil
1½ tablespoon(s)
Lemon Juice, Fresh
2 tablespoon(s)
Lemon
¼ zest(s) of 1
Salmon, raw
4 fillet(s), medium, skinless
Kale, raw
200 g, stems removed, shredded
Reduced fat soured cream
60 ml
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Lightly mist a baking sheet with cooking spray.
2
Combine the breadcrumbs, almonds, chives, 1 tbsp of the oil and half the lemon juice in a bowl.
3
Put the salmon on the prepared baking sheet and season. Top each fillet with the almond mixture, pressing down gently. Bake for 12-15 minutes, until the fish is cooked through and the crumb golden.
4
Meanwhile, heat the remaining oil in a large nonstick frying pan over a medium-high heat. Cook the kale, stirring, for 2-3 minutes or until starting to wilt. Add the lemon zest, soured cream and remaining lemon juice and cook, stirring, for 1-2 minutes, or until the kale is tender and the mixture has thickened slightly.
5
Serve the salmon with the creamy lemon kale on the side.
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