| Prep Time | 10-15 mins |
| Total Time | 10-15 mins |
| Serves | 4 people |
Ingredients
½ cup finely chopped parsley
1 tsp lemon grated lemon zest (rind) (optional)
½ cup black and white Chia seeds
1 tsp sea salt and pepper (or to taste)
4 salmon fillets (skin removed)
2 tbsp olive oil (reserve 1)
1 tsp lemon grated lemon zest (rind) (optional)
½ cup black and white Chia seeds
1 tsp sea salt and pepper (or to taste)
4 salmon fillets (skin removed)
2 tbsp olive oil (reserve 1)
Method
Place parsley, lemon zest, Chia seeds, salt and pepper in a blender and blend for 30– 60 seconds. Brush the fillets with reserved oil and divide the crust mixture evenly. Sprinkle over the top of each and press down gently to secure. Place the fillets in a baking dish, lined with baking paper and rubbed with 1 tsp oil. Bake in a 350F/180C oven for about 6 – 10 minutes. Then uncover and continue baking for 2 – 3 minutes or until cooked to your liking. Sprinkle with salt and pepper, if desired and serve with parsley leaves and lemon wedges.
view nutritional information
| Energy (kJ) |
| Calories |
| Total Fat |
| Saturated |
| Polyunsaturated |
| Monounsaturated |
| Trans |
| Cholesterol |
| Vitamin A |
| Vitamin C |
| Sodium |
| Potassium |
| Total Carbs |
| Dietary Fibre |
| Sugars |
| Protein |
| Calcium |
| Iron |
| Per Serve |
| 1699 |
| 406 |
| 28 |
| 4 |
| 7 |
| 5 |
| 0 |
| 79 |
| 14% |
| 17% |
| 71 |
| 876 |
| 11 |
| 10 |
| 0 |
| 32 |
| 15% |
| 29% |
