Salmon & Asparagus Tart Recipe

Name: Salmon & Asparagus Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pastry base:; 180 grams ground almonds; 1 tablespoon flax seed; 1 tablespoon coconut oil; 1 tablespoon water; 1 teaspoon olive oil; 1 piece egg; For the filling:; 2 pieces salmon fillets; 75 grams asparagus; 100 grams lentils; 2 pieces eggs; 75 grams Greek yoghurt; 1 tablespoon fresh dill; 1 teaspoon nutmeg; 1 piece zest from 1/2 lemon; 1 teaspoon olive oil; 500 milliliters water; 1/2 piece red onion; 100 grams spinach; 30 grams frozen peas; 115 milliliters Almond milk, unsweetened; 2 teaspoons Dijon mustard; 1 teaspoon black pepper

Servings: persons

For the pastry base:
180 grams ground almonds
1 tablespoon flax seed
1 tablespoon coconut oil
1 tablespoon water
1 teaspoon olive oil
1 piece egg
For the filling:
2 pieces salmon fillets
75 grams asparagus
100 grams lentils
2 pieces eggs
75 grams Greek yoghurt
1 tablespoon fresh dill
1 teaspoon nutmeg
1 piece zest from 1/2 lemon
1 teaspoon olive oil
500 milliliters water
1/2 piece red onion
100 grams spinach
30 grams frozen peas
115 milliliters Almond milk, unsweetened
2 teaspoons Dijon mustard
1 teaspoon black pepper

1
Preheat the oven to 170C/340F.
2
Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
3
Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
4
Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
5
When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
6
Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the pastry base:, 180 grams ground almonds, 1 tablespoon flax seed, 1 tablespoon coconut oil, and more.

Yes, Salmon & Asparagus Tart falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon & Asparagus Tart

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