Pumpkin Seed Crusted Salmon
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This pumpkin seed crusted salmon is unique and delicious and it’s easy to make for dinner tonight!
With practice, I’m slowly getting better at cooking fish. I made this the other night and somehow magically managed to not turn it into a piece of rubber worthy of becoming a new car bumper.
The truth is, this recipe is really for the pumpkin seed “breading” more than the fish itself. It has a very light flavor so you could put this “breading” on just about any type of fish. Salmon, cod, halibut and trout are all good choices here.
It’s easy to put together and makes for a delicious clean eating meal!
MORE HEALTHY FISH RECIPES:
PUMPKIN SEED CRUSTED SALMON:
Pumpkin Seed Crusted Salmon
Note that cooking times can vary slightly based on the thickness of your salmon fillet. It's always best to check your fish with a meat thermometer.
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Servings: 2 servings
Calories: 579kcal
Ingredients
- 1/2 cup raw pumpkin seed (pepitas)
- 1 tsp. dried dill
- 1 tsp. garlic powder
- 1 1/2 lb. salmon fillet (raw)
Instructions
- In a food processor, grind up the pumpkin seeds with the dill and garlic powder.
- Coat a fillet and put a couple lemon slices on top.
- Wrap in a parchment pouch.
- Bake on a cookie sheet at 350 F. for approximately 20 minutes or until fully cooked as you like.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.5the recipe | Calories: 579kcal | Carbohydrates: 3g | Protein: 73g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 187mg | Sodium: 153mg | Potassium: 1814mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Calcium: 57mg | Iron: 4mg
As I was reading your ‘starter’, I was pre-writing my comment…. ‘introduce her to parchment paper’, and she’ll be a star! and she’ll love fish- easy, fast, no mess, and cleans up in a flash! You can also add a bit of white wine or beer or more lemon juice to your packet. Mine had fresh rosemary, vermouth, and thai basil from the farmers’ market. You may come to even ‘love fish’!
Carol – I do love salmon. I could just never cook it. But yes, parchment is great!
Fish cooking challenge for you is much like Momma Jo’s attempts at baking.
The Salmon are running out here on the bay we live on in Oregon an the population of Salmon is excellent.
Might try a good Olive Oil on your fish we order our from a California Olive farm to ensure it’s purity.
Keep at it and it will finally hit you what the method is as has baking finally has for me in it
finally dawned on me there is a formula to all baking.
Momma Jo – Haha! Ya, baking is an interesting process to learn. I was fortunate to learn when I was younger, but I still have my moments where I can’t get it quite right. I’m getting better at cooking fish though. I’ve learned that a lid for my cast iron skillet is critical for fish. Cooks faster and almost perfectly ever time. I’ll get there!
Oh my goodness, this looks SO good. Salmon has always been one of my favorite dishes, and with pumpkin seeds?! Yes please!
Angela – I hope you enjoy it!
I just wanted to point out that this recipe came up under the vegetarian section of your site. I believe it was mislabeled since vegetarians (in the technical use of the word) do not eat fish. However, pescatarians do eat fish.
Corey – Thank you! Yes, it was mislabeled. My apologies. It’s been fixed. 🙂
I just made this salmon dish it was very good! I also make the parmagian Quinoa it was wonderful! thanks for the recipes!
Natalie – My pleasure! I’m so happy you enjoyed it! 🙂