Seedy Carrot Flatbread with Roasted Salmon
Nutty seed and carrot flatbread baked until firm and golden, topped with flaky roasted salmon, peppery arugula, sweet roasted red peppers, and a tangy mustard spread. Gluten-free seed base provides hearty texture and nutrition, while fresh thyme and cumin add depth to the vegetable-forward foundation.
Ingredients
- ½ cup roasted unsalted almonds, finely chopped
- ½ cup roasted unsalted pumpkin seeds, coarsely chopped
- ½ cup roasted unsalted sunflower seed kernels, coarsely chopped
- 5 large carrots, sliced 1/2 inch thick, then finely chopped
- 2 cloves garlic, grated or finely minced
- 2 tsp fresh thyme
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- ½ tsp salt
- 2 large organic eggsstandard eggssamecost-reduction
organic status removed
- 2 large organic egg whites
- 1 lb wild salmon filletfarmed salmonsamesustainability
farmed alternative
- 2 tbsp grainy Dijon mustardwhole grain mustard1:1flavor-profile
slight texture difference
- 1 cup arugula
- 1 cup roasted red pepper, slicedbell peppersameprep
raw pepper adds crunch
- ½ lemon lemon juice
Instructions
- 1
Preheat oven to 400 F. Line rimmed baking sheet with parchment paper.
- 2
Pulse almonds in food processor until very finely chopped. Add pumpkin seeds and sunflower seeds; pulse until coarsely chopped. Transfer to large bowl.
- 3
Process carrots in food processor until very finely chopped. Add to bowl with garlic, thyme, cumin, black pepper, salt, eggs, and egg whites. Mix well.
- 4
Press carrot mixture onto prepared baking sheet in a 1/2 inch thick rectangular layer. Bake for 25 minutes, or until flatbread is firm and darkened around edges.
- 5
Cool flatbread in pan for at least 5 minutes. Slice into 8 to 10 pieces.
- 6
Reduce oven temperature to 325 F. Line clean baking sheet with parchment paper.
- 7
Place salmon on sheet skin side down. Season with salt and pepper. Bake until barely cooked through in middle, about 15 minutes.
- 8
Let salmon rest for 5 minutes. Break flesh into large chunks.
- 9
Spread mustard on carrot bread slices. Top with arugula, salmon, and roasted red pepper. Squeeze lemon juice over top.
Tips
Allow flatbread to cool fully before slicing for cleaner cuts and better structural integrity.
Do not overcook salmon; remove at barely cooked through to avoid dry flesh.
Good to Know
Cover and refrigerate cooked flatbread and salmon separately for up to 3 days. Reheat flatbread at 350 F for 5 minutes; serve salmon cold or reheated gently.
Prepare carrot mixture and bake flatbread up to 1 day ahead. Store in airtight container. Bake salmon same day, up to 4 hours ahead, and serve at room temperature or reheated.
Assemble toasted flatbread pieces immediately before serving to prevent sogginess. Serve at room temperature or warm.
Common Mistakes
Do not skip cooling the flatbread to avoid crumbling when slicing.
Do not overprocess the seed mixture to avoid dense, paste-like texture.
Do not overbake the salmon to avoid dry, flaky fish.
Substitutions
organic status removed
farmed alternative
slight texture difference