Grilled salmon with camelina seeds and watermelon salsa

Preparation: 20 minutes | Cooking: 1 5 minutes | Servings: 4 servings

Nut free | without egg

Ingredients:

Salmon

60 ml (1/4 cup) plain camelina seeds Signé Caméline

30 ml (2 tbsp.) maple syrup

15 ml (1 tbsp.) balsamic vinegar

15 ml (1 tbsp) camelina oil Signé Caméline

5 ml (1 tsp) Espelette pepper

Salt to taste

4 salmon fillets, 150 g (1/3 lb) each, skin removed

1/2 container of arugula (142 g)

Watermelon Salsa

310 ml (1 1/4 cup) diced watermelon

125 ml (1/2 cup) crumbled feta

30 ml (2 tbsp.) chopped fresh mint

30 ml (2 tbsp.) camelina oil Signé Caméline

1 Lebanese cucumber, diced

1 lime (zest and juice)

1/4 small red onion, diced

Salt and pepper to taste

Preparation:

1. Preheat oven to 205°C (400°F).

2. In a bowl, mix the camelina seeds with the maple syrup, balsamic vinegar, oil and Espelette pepper. Salt.

3. On a baking sheet lined with parchment paper, place the salmon fillets. Cover with camelina seed mixture.

4. Bake for 12 to 15 minutes.

5. Meanwhile, mix the salsa ingredients in a bowl.

6. Divide the arugula between plates. Place a salmon fillet on each plate, then garnish with watermelon salsa.

A superfood to discover

Do you know camelina seed? Containing 4 g of protein, 4 g of fiber and 1.5 g of omega-3 per 22.5 ml (1 1/2 tbsp) serving, this food is well worth incorporating into your diet. It's easily added to smoothies, yogurts or muffins at lunchtime and can even top soups, sandwiches and burgers. We also don't hesitate to sprinkle it on our grilled vegetables, our pasta or our fish. In short, it fits absolutely everywhere!

Recipe credit: Pratico Pratiques