Herb Crusted Salmon
Nutrition per serving
| Calories | 370 kcal |
| Protein | 35.6 g |
| Carbs | 7.1 g |
| Fats | 21.5 g |
| Saturated Fat | 3.7 g |
| Monounsaturated Fat | 12.1 g |
| Polyunsaturated Fat | 2.8 g |
| Sugars | 2.1 g |
| Fiber | 1.9 g |
| Sodium | 321 mg |
Ingredients
| Salmon Fillets | |
| Lemon Juice | |
| Coconut Flour | |
| Dried Parsley | |
| Olive Oil | |
| Arugula (Rocket) | |
| Red Onion | |
| Vinegar, White Wine | |
| Dijon Mustard (Whole Grain) |
Preparation
1. Preheat oven 220 C (428 F)
2. Line baking tray with foil
3. Thinly slice the red onion
4. Juice lemon
Cooking
1. Place the salmon fillet on the baking tray. Spoon mustard and 1/2 tbsp olive oil on top of the salmon and rub into salmon.
2. In a small bowl, combine the parsley, coconut flour and salt and pepper. Sprinkle the mixture on top of the salmon and bake in the oven for 10-15 minutes until cooked or to desired taste.
3. Meanwhile, to make the salad, in a serving bowl, combine the rocket, onion, lemon juice, white wine vinegar, 1/2 tbsp olive oil, salt and pepper to taste.
4. Serve the salmon on top of the salad.