A crunchy pumpkin seed crust gives this baked salmon a satisfying texture while keeping things entirely grain-free. Paired with roasted asparagus on the same sheet pan, it’s an easy, nutrient-dense dinner with minimal cleanup.
Serves: 4 | Prep: 10 mins | Cook: 15 mins
Ingredients
- The Protein: 4 salmon fillets, about 6 oz each
- The Crust: 1/2 cup raw pumpkin seeds (crushed), 1 tbsp Dijon mustard per fillet
- The Vegetable: 1 lb asparagus, trimmed, 1 tbsp olive oil
- The Finish: Salt and pepper to taste, 1 lemon (sliced)
Instructions
- Preheat: Preheat oven to 400°F and line a baking sheet.
- Prep the Salmon: Pat salmon dry, season with salt and pepper, then brush the top of each fillet with Dijon mustard.
- Add the Crust: Press crushed pumpkin seeds firmly onto the mustard-coated side of each fillet.
- Arrange: Arrange salmon and asparagus on the baking sheet, drizzle asparagus with olive oil and season with salt and pepper.
- Bake: Bake 12 to 15 minutes until the salmon flakes easily and the seed crust is golden. Serve with lemon slices.
Nutritional Profile
A single serving of this pumpkin seed crusted salmon provides 38g of protein and 400 calories, with 25g of fat and only 7g of carbohydrates. Pumpkin seeds add a satisfying crunch along with magnesium and zinc, while the salmon delivers omega-3 fatty acids and the asparagus contributes 3g of dietary fiber, rounding out this low-carb dinner.
