Good news for the reluctant or harried cook: this dish comes together quickly but presents itself as something truly fanciful. The pumpkin seed crust provides a wonderfully nutty and earthy backdrop to the buttery salmon and sweet potato mash. Rainbow trout and arctic char are good stand-ins for salmon with nearly the same sleep-inducing nutritional make-up.
Pumpkin Seed Crusted Salmon with Sweet Potato Mash
- Heat oven to 325 F. Line baking sheet with parchment paper.
- In blender or mini food processor, pulse pumpkin seeds, olive oil, garlic powder, cayenne, 1/4 tsp salt, and black pepper until mixture forms a semi-dry paste. Alternatively, in bowl, finely chop pumpkin seeds and mix with other ingredients.
- Coat salmon fillets with pumpkin seed mixture. Bake salmon for 18 minutes, or until just barely cooked through in the center.
- As salmon cooks, place sweet potatoes in large saucepan. Cover with cold water. Bring to a boil over high heat. Boil, uncovered, for 15 minutes, or until tender. Drain and mash with butter, thyme, mustard, and 1/4 tsp salt. Alternatively, steam sweet potato cubes until tender and then mash with the other ingredients.
- Spread sweet potato mash on serving plates and top with salmon.
Per serving: 363 calories; 26 g protein; 22 g total fat (6 g sat. fat); 19 g total carbohydrates (4 g sugars, 3 g fiber); 421 mg sodium