Mediterranean Salmon & Asparagus Parmesan Pancakes

High ProteinLow Carb

A 520-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (100g each) salmon fillets
• 100g fresh asparagus spears, trimmed and chopped into 1-inch pieces
• 50g almond flour
• 2 large eggs
• 60ml unsweetened almond milk
• 30g grated Parmesan cheese
• 1 tbsp olive oil (divided)
• 1/2 tsp baking powder
• Salt and black pepper to taste
• Fresh dill for garnish (optional)

Instructions

1. Prep: Pat salmon dry, season with salt and pepper. Whisk almond flour, eggs, almond milk, baking powder, salt, and pepper in a bowl until smooth. Fold in Parmesan and chopped asparagus.
2. Hob: Heat 1/2 tbsp olive oil in a non-stick pan over medium heat. Pour two equal portions of batter (about 1/4 cup each) into the pan for the first batch of pancakes. Cook for 3-4 minutes per side, until golden brown and cooked through. Repeat with remaining batter, using the remaining 1/2 tbsp olive oil if needed. Keep warm.
3. Hob: While pancakes cook, heat a separate non-stick pan or grill pan over medium-high heat. Add salmon fillets, skin-side down (if applicable).
4. Hob/Grill: Cook salmon for 4-5 minutes per side, or until cooked to your desired doneness and flaky. For a crispy skin, cook mostly skin-side down.
5. Assemble: Divide the low-carb asparagus and Parmesan pancakes between two plates. Top each serving with a pan-seared salmon fillet.
6. Garnish: Garnish with fresh dill if desired, and a crack of black pepper.