Oats are one of the core staple ingredients – I always have them in my cupboard! And as this recipe demonstrates, they’re super versatile and can be used in dishes past breakfast time!
Ps. if you’re not a fan of salmon, this recipe would work wonderfully with chicken or tofu.
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Zesty Oat Topped Salmon Fillets with rainbow carrotsPrint This
- 2 salmon fillets
- 1 tbsp olive oil (and extra for salmon fillets)
- 1 heaped tbsp of Quaker traditional rolled oats
- 1 tbsp of ground almonds
- 1 tbsp of fresh dill, chopped (or 1 tsp dried dill)
- Finely grated zest and juice of 1 lemon
- 150g rainbow carrots
- 1 tbsp of chopped fresh rosemary
- Salt and pepper to taste
- Preheat the oven to 200c
- Place carrots in a large bowl. Add the oil, rosemary, and a pinch of salt and pepper. Toss to coat.
- Lay the carrots on a lined flat baking tray and roast for 25 minutes, turning halfway through. Remove from the oven and place the salmon fillets on the tray. Lightly brush the top of each salmon fillet with olive oil.
- Mix the oatmeal, almonds, dill and lemon zest. Sprinkle the mixture evenly over the salmon fillets and pat down lightly to give a good coating. Drizzle the lemon juice over.
- Reduce the heat to 180c and bake the salmon and vegetables for approximately 15 minutes until the crust is golden and the salmon is cooked through.