Roasted Salmon With Pepita and Cumin Seed Crust

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

Roasted Salmon With Pepita and Cumin Seed Crust
Roasted Salmon With Pepita and Cumin Seed Crust

PREP TIME

2

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

2

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: