Salmon with lemon & mint breadcrumbs

• 2 slices wholegrain bread, crusts removed
• 50g pine nuts
• 4 skinless salmon fillets
• Salt & freshly ground pepper
• Olive oil spray
• 100g green beans, trimmed
• 1 bunch Dutch carrots, trimmed, peeled
• Zest of 1 lemon
• 1/4 cup shredded fresh mint
• Lemon wedges, to serve

Energy 1887kJ	Fat saturated 5.00g
Fat Total 26.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 10.00g	Dietary Fibre 4.00g
Protein 42.00g	Cholesterol 103.00mg
Sodium 161.67mg

All nutrition values are per serve.

1. Step 1

   Place the bread in a food processor and process until rough crumbs form.

2. Step 2

   Cook pine nuts in a large frying pan over a medium heat until beginning to brown. Add breadcrumbs and cook until golden. Transfer to a bowl.

3. Step 3

   Spray salmon with oil and season with salt and pepper. Cook in the frying pan for 3-4 minutes each side.

4. Step 4

   Cook the beans and carrots in boiling water for 3-4 minutes or until just tender.

5. Step 5

   Stir the lemon zest and mint into the breadcrumbs. Divide vegetables between plates. Top with the salmon and breadcrumbs. Serve with lemon wedges.

When storing Dutch carrots, keep in a plastic bag in the refrigerator. Do not store near bananas, apples or melons to avoid the development of bitter compound.