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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Salmon fillet with an oat, walnut and thyme crust, served with a roasted potato salad in a rocket dressing.
1 Preheat oven to 190°c. Line a baking dish with baking paper. Place potatoes in dish, spray with oil and sprinkle with half of the thyme. Cook for 25 minutes, or until lightly golden. Remove from oven, transfer to a plate and leave to cool.
2 Meanwhile, in a blender, place walnuts, oats, the remaining thyme and the lemon zest. Blend to fine crumbs. Onto the oven dish, place salmon, drizzle with maple syrup and season with pepper. Sprinkle each fillet with walnut crumble. Return to oven and bake for 20-25 minutes, or until cooked through.
3 To make dressing, in a blender, place 5 cups of the rocket with garlic, lemon juice, oil, almonds and ¼ cup water and blend (add a little more water to thin, if needed). Season to taste.
4 In a bowl, combine capsicum, spring onions, tomatoes and potatoes. Drizzle over dressing.
5 Serve fish with potato salad, remaining rocket and balsamic vinegar.
Make it low FODMAP: Omit the garlic, only use the green leaves of the spring onion, limit your serve of flaked almonds to 12g.
The salmon crust can be prepared ahead of time and sprinkled over salmon a few hours before cooking.
The rocket dressing can be made ahead and kept chilled in the fridge for 4 hours.
Calories 589 cal
Kilojoules 2470 kJ
Total fat 40 g
Saturated fat 6 g
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