Parmesan crusted salmon with almond & lemon tender stem broccoli

If you’re not a huge fan of fish, then you must try this parmesan crusted salmon as it makes it taste truly delish!

x2 servings / calories per serving = 391 cals

Macros per serving:

  • FAT – 23g
  • CARBS – 8g
  • PROTEIN – 39g

Ingredients:

  • 220g salmon (Athleat Quality Meats)
  • 200g tender stem broccoli
  • 10g bread
  • 20g parmesan, grated
  • 10g flaked almonds
  • 1 tbsp Sukrin almond flour
  • 1 egg
  • 1 clove garlic, crushed
  • 1 wedge of lemon
  • Salt & pepper
  • 2 tsp Lucy Bee coconut oil

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How To Cook:

  1. In a small food blender, wizz together the bread and parmesan with some black pepper till you get breadcrumbs, then empty out on to a plate.
  2. Get yourself two bowls, in one bowl crack your egg and whisk it up, in the other bowl sprinkle in your flour, these are your dipping bowls to coat the salmon. The order is to dip your salmon one at a time into the flour first, get an even coat, then dip into the egg followed by the breadcrumb mix. Once you have coated both your salmons just leave on the side for now.
  3. In a small none stick pan, melt 1 tsp of coconut oil, add the crushed garlic and flaked almonds and cook on a medium heat until the almonds start to brown, then remove from the heat and transfer to a large bowl.
  4. In the same small pan, melt the remaining oil and fry the salmon fillets for around 3 mins on each side.
  5. Meanwhile, steam the tenderstem broccoli for around 3 minutes until tender, place into the bowl with the almond flakes, season with salt and pepper and lemon juice, toss well then serve immediately with the salmon.

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