This Crumbed Salmon with Walnuts and Panko with Butter Bean Salad is a simple and tasty dish that takes less than 20 minutes to make. The nut crusted salmon is crispy, crunchy and the good omega fats will be sure to keep you fuller for longer.
1x 400 gram can butter beans/cannellini beansrinsed and drained
Juice of half a lemon
1tablespoonplain Greek yoghurt
8small Cherry Tomatoeshalved
Spray OilI use coconut oil
Preheat oven to 180 degrees C / 320 degrees F (fan forced). Line a baking tray with baking paper.
Preparing the Crumb: In a medium sized bowl, add all the ingredients for the walnut crust. Mix until combined.
Push the crumb on top of the salmon and lightly spray with cooking oil.
Bake for 15 minutes or until salmon is just cooked through.
Preparing the Butter Bean Salad: heat a pot on medium heat and add a little oil, add the garlic, butter beans, spinach and frozen peas. Stir until spinach starts to wilt. Remove from heat and stir through the Greek yoghurt, horseradish, a pinch of salt and pepper, and a little squeeze of lemon juice if desired.
Divide Butter Bean Salad between two plates: Add the salmon on top, scatter the tomatoes and add a little more grated lemon zest and extra basil.