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Roasted Salmon With Pepita and Cumin Seed Crust

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Snacking on just one handful of pepitas (pumpkin seeds), about 1 ounce, provides a whopping 9 grams of protein.

Number of Servings: 4
Amount Per Serving
Calories: 203
Total Fat: 10.9 g
Saturated Fat: Cholesterol: Sodium: 175.5 mg
Total Carbohydrate: 1.5 g
Dietary Fiber: Protein: 23.6 g

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Ingredients

  • 1 tablespoon pumpkin seeds, raw
  • 1 teaspoon cumin seeds
  • 1 teaspoon cardamom, ground
  • 1/4 teaspoon salt
  • 16 ounce(s) fish, salmon, wild, 4 fillets, skin on, rinsed and patted dry
  • 2 tablespoon yogurt, fat-free plain
  • 2 teaspoon oil, coconut, virgin
  • lemon, wedges for serving

Details

Servings 4
Preparation time 2mins
Cooking time 15mins

Preparation

Step 1

Preheat the oven to 425°F.
Place a small cast-iron or other heavy skillet over medium-high heat. Add the pepitas (pumpkin seeds) to the skillet and toast, shaking the pan frequently, until lightly browned, about 4 minutes. Transfer the pepitas to a bowl to cool. Return the skillet to the heat. Place the cumin seeds in the pan and toast shaking the pan frequently, until fragrant, 30 to 45 seconds. Transfer the seeds to a bowl to cool.

In the work bowl of a food processor, place the toasted pepitas and pulse until coarsely chopped. Add the cumin seeds, the cardamom, and salt, and pulse two or three times just to combine. Brush the meaty sides of the salmon fillets with the yogurt. Sprinkle the pepita mixture over the salmon and press to adhere.

Heat a large cast-iron or other ovenproof (not nonstick) skillet over medium-high heat until hot. Add the oil. When the oil is melted, add the salmon, seasoned side down. Cook until the underside is browned, about 3 minutes. Turn the fillets over. Place the skillet in the oven and bake until the salmon is opaque in the center, 3 to 5 minutes, depending on the thickness of the fillets. Serve with lemon wedges.

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