Serves 4
\n\n
\n\nINGREDIENTS
\n\n50g crushed macadamias
\n\n½ cup parsley, finely chopped
\n\n¼ cup dill, finely chopped
\n\n½ cup breadcrumbs
\n\n1 lemon, zested and juice
\n\n4 x 150g Atlantic salmon fillets
\n\n12 asparagus spears
\n\n8 broccolini stalks
\n\n300g green beans, trimmed
\n\nLemon wedges, to serve
\n\nCracked black pepper, to taste
\n\n\n\n
METHOD
\n\nCombine the macadamias, parsley, dill, breadcrumbs, lemon zest and 2 tablespoon lemon juice. Mix well.
\n\tLay salmon fillets in baking tray, skin side down. Press the herb and nut mixture firmly onto the flesh of each salmon fillet. Drizzle over remaining lemon juice. Cook in pre-heated oven at 190°C for 12-15minutes, until cooked to your liking.
\n\tMeanwhile, place a pot of boiling water over medium heat and cook the asparagus, broccolini and green beans for 2 minutes. Drain and rinse under cold water.
\n\tServe salmon fillet on bed of mixed greens with a wedge of lemon and cracked pepper.
\n\t\n\n
PER SERVE: 2190kJ, protein 40g, total fat 30.6g (sat. fat 5.5g), carbs 17g, fibre 7g, sodium 209mg, low GI
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