Seedy Carrot Flatbreads with Roasted Salmon

Dairy free; includes gluten-free option

These Seedy Carrot Flatbreads with Roasted Salmon are guaranteed to do away with #saddesklunch. Assemble just before serving. Instead of mustard, you can add a smear of cream cheese. Rainbow trout or arctic char are good swaps for salmon.

Seedy Carrot Flatbreads with Roasted Salmon

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Appetizers and Openers

Servings

5

Print Recipe

Ingredients

• 1/2 cup roasted unsalted almonds
• 1/2 cup roasted unsalted pumpkin seeds
• 1/2 cup roasted unsalted sunflower seed kernels
• 5 large carrots cut into 1/2 inch thick slices
• 2 garlic cloves grated or finely minced
• 2 tsp fresh thyme
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground pepper
• 1/2 tsp salt
• 2 large organic eggs
• 2 large organic egg whites
• 1 lb wild salmon fillet
• 2 tbsp grainy Dijon mustard gluten free if desired
• 1 cup arugula
• 1 cup sliced roasted red pepper
• Juice of 1/2 lemon

Ingredients 1/2 cup roasted unsalted almonds 1/2 cup roasted unsalted pumpkin seeds 1/2 cup roasted unsalted sunflower seed kernels 5 large carrots cut into 1/2 inch thick slices 2 garlic cloves grated or finely minced 2 tsp fresh thyme 1/2 tsp ground cumin 1/2 tsp freshly ground pepper 1/2 tsp salt 2 large organic eggs 2 large organic egg whites 1 lb wild salmon fillet 2 tbsp grainy Dijon mustard gluten free if desired 1 cup arugula 1 cup sliced roasted red pepper Juice of 1/2 lemon

Course Appetizers and Openers Servings 5 Print Recipe

Instructions

1. Preheat oven to 400 F. Line rimmed baking sheet with parchment paper and set aside.
2. In food processor, pulse almonds until very finely chopped. Add pumpkin seeds and sunflower seeds; pulse until coarsely chopped. Transfer mixture to large bowl. Place carrots in food processor; process until very finely chopped. Add carrots, garlic, thyme, cumin, black pepper, salt, eggs, and egg whites to bowl and mix well.
3. Press carrot mixture onto prepared baking sheet in 1/2 inch thick rectangle layer. Bake for 25 minutes, or until flatbread is firm and darkened around edges. Cool in pan for at least 5 minutes before slicing into 8 to 10 pieces.
4. Reduce oven temperature to 325 F. Line baking sheet with clean parchment paper. Place salmon on sheet, skin side down, and season with salt and pepper; bake until barely cooked through in middle, about 15 minutes. Let rest for 5 minutes before breaking flesh into large chunks.
5. Spread mustard on carrot bread slices. Top with arugula, salmon, and roasted red pepper. Squeeze lemon juice over top.

Recipe Notes

Per serving: 528 calories; 38 g protein; 34 g total fat (5 g sat. fat); 23 g total carbohydrates (8 g sugars, 7 g fiber); 572 mg sodium