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
