Ryvita

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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ryvita

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PRINTER FRIENDLY RECIPE
Energy (kcal)

142kcal

357kcal

Fat

8.2g

20.6g

of which Saturates

1.3g

3.3g

Carbohydrates

3.8g

9.6g

of which Sugars

1.4g

3.6g

Fibre

1.5g

3.7g

Protein

12.1g

30.3g

Salt

0.11g

0.27g

PER 100G

PER SERVING

INGREDIENTS

2 Ryvita Multigrain Rye Crispbread

1 clove garlic, roughly chopped

Small bunch parsley

1 lemon, ½ zested and juiced, ½ cut into wedges to serve

2 tsp. olive oil

2 salmon fillets

2 large handfuls salad leaves

8 cherry tomatoes, halved

METHOD

    1. Preheat the oven to 200c/180C fan/gas mark 6.
    2. Place the rye crispbread, garlic, parsley, lemon zest, and some seasoning in a food processor and pulse until it resembles fine breadcrumbs then mix in 1 tsp olive oil.
    3. Place the salmon fillets on a baking tray and carefully top with the crumb mixture and cook in the oven for 12-15 minutes or until the fish is cooked all the way through.
    4. Whisk the remaining tsp olive oil with the lemon juice and some seasoning in a bowl then add the salad leaves and tomatoes and toss to coat.
    5. Serve the salmon alongside the salad and a wedge of lemon.