Image Copyright 2019 The Dizzy Cook. Used by permission.
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.
Serves: 2 people
Author: The Dizzy Cook
Total Time: 30 Minutes
Ingredients
1 pound salmon filet(s)
1 small garlic clove, peeled and minced
1/3 cup pepitas (shelled pumpkin seeds)
1.5 tbsp dijon mustard (I like Annie’s Naturals)
1/8 tsp ground sumac
1/4 tsp kosher salt and black pepper
Instructions
Preheat oven to 400 degrees and bring out your salmon filets. Pat them dry on each side with a paper towel and 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. Remove from heat and roughly chop.
Add chopped pepitas with minced garlic and sumac. Sir to combine. Sprinkle your salmon with salt and pepper and then slather your dijon mustard on top of each filet. Gently press your pepita mixture on top of each salmon. The dijon should hold most of the topping.
Bake for 15-20 minutes at 400 degrees, depending on the size of your salmon filet. Mine was about 1-1/2″ and took 20 minutes for medium. Serve immediately.
Alicia Wolf
Alicia is a Vestibular Migraine patient on a mission to offer positivity, hope, and encouragement to other migraine suffers. She develops delicious migraine-friendly recipes that are easy to make, and shares her work and experiences online at TheDizzyCook.com, Migraine Again, and as an Ambassador for the Vestibular Disorder Association.