Mustard-Baked Salmon with Pumpkin Seed Crust

Mustard-Baked Salmon with Pumpkin Seed Crust
Staff Writer
Mustard-Baked Salmon

Yasmin Fahr

Mustard-Baked Salmon

A quick and easy salmon recipe to prepare for a weeknight meal. The toasted pumpkin seeds give it a nutty flavor and good crunch, but any other nuts could be easily substituted for the pumpkin seeds. Serve with wild rice, greens, or a lovely salad. 

Click here to see The New and Improved Farm-Raised Salmon story.

2
Servings
64
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  tablespoon  pumpkin seeds
  • One  12-ounce salmon fillet, skin on
  • Salt and fresh black pepper, to taste
  • 1 1/2  tablespoon  whole grain mustard

Directions

Preheat the oven to 350 degrees. In a small, dry skillet, toast the nuts until they begin to brown and are fragrant, 2-3 minutes. Set aside to cool. Then, in a mortar and pestle, crush the seeds. (You can also place the seeds inside a clean dish towel and then smash them using the bottom of a skillet.)

Rub the flesh side of the salmon with salt and pepper, and then spread the mustard on top to create a thin layer. Sprinkle with the crushed seeds and bake in the oven for 10-12 minutes, for medium, or longer until it reaches your desired level of doneness. 

Nutritional Facts

Total Fat
2g
3%
Sugar
1g
1%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Calcium, Ca
13mg
1%
Fiber, total dietary
3g
12%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Phosphorus, P
7mg
1%
Sodium, Na
31mg
2%
Water
5g
0%
Zinc, Zn
1mg
13%

Mustard Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Mustard Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.