Preparation Time 15 minutes Cooking Time 10 minutes Ingredients (serves 4) 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 Method Place the bread in a food processor and process until rough crumbs form. 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. Spray salmon with oil and season with salt and pepper. Cook in the frying pan for 3-4 minutes each side. Cook the beans and carrots in boiling water for 3-4 minutes or until just tender. Stir the lemon zest and mint into the breadcrumbs. Divide vegetables between plates. Top with the salmon and breadcrumbs. Serve with lemon wedges. Notes 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.from freshliving