Pepita Crusted Salmon
This recipe has it all! It's simple with minimal ingredients and you can make it in about 30 minutes total. Nut free and allergy friendly, your family will love this one. Serve with a simple salad and mashed cauliflower, potatoes, or parsnips.
Servings: 2 people
Calories: 391kcal
Ingredients
- 1 pound salmon fillets
- 1 small garlic clove, peeled and minced
- ⅓ cup pepitas
- 1½ tablespoons dijon mustard
- ⅛ teaspoon ground sumac
- ¼ teaspoon kosher salt and black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit and pat salmon fillets dry on each side, then place them on a baking sheet (I use parchment paper underneath for easy clean up). In a small pan, add pepitas in a single layer. Toast over medium heat until lightly browned, about 1-2 minutes or toast in the oven while pre-heating. Remove from heat and roughly chop or pulse in a small food processor till it forms into small crumbs.
- Add chopped pepitas with minced garlic and sumac, and stir to combine. Sprinkle salmon with salt and pepper and then spread dijon mustard on top of each filet. Gently press the pepita mixture on top of each salmon. The dijon should hold most of the topping.
- Bake for 15-20 minutes at 400 degrees F, depending on the size of your salmon fillet. Mine was about 1½" and took 18-20 minutes for medium. Serve immediately.
Notes
- This really serves 2-3 people depending on how large you like your fillets to be.
- For those on a migraine diet, look for sulfite-free/wine-free dijon mustard like Annie's Naturals.
- Pepitas are a type of pumpkin seed that you can find pre-roasted and unsalted. If you do, you can skip roasting it in the oven or pan.
Nutrition
Serving: 1piece | Calories: 391kcal | Carbohydrates: 2g | Protein: 49g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 228mg | Potassium: 1198mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg