Salmon with a Ginger & Almond Crumb
This salmon dish is a great source of protein, healthy fat and unprocessed carbs. Salmon is a great source of omega 3, an essential fatty acid, which is closely linked to immune function. Omega 3’s play a role in regulating inflammation response, which is important in aiding the ability of the white blood cells to travel freely and effectively through the system and to support an efficient response rate.
- ½ inch piece of fresh ginger
- 25g Almonds
- 2 fillets of Salmon
- 2 Sweet potatoes
- ½ red chilli
- 2 tbsp Yogurt
- 200g tenderstem broccoli
- Turn the oven on to bake the sweet potatoes, depending on size, allow 30-50 minutes at 200°C.
- Finely chop the almonds and grate the ginger. Mix them together to make a course nutty topping and then press it onto the salmon.
- Season with a little sea salt and black pepper.
- Put the salmon onto a tray and put into the oven for the final 10 minutes of cooking with the potatoes. Turn the oven down slightly to 180°C
- Put a pan of boiling water on and cook the tenderstem broccoli until just tender. Be careful not to overcook.
- To serve, cut the sweet potato in two, add a dollop of yogurt. Chop a little red chilli and sprinkle over the top. Serve with the salmon and broccoli and enjoy.