Pepita Crusted Salmon

I’ve found that using pepitas as a crust for salmon not only adds a wonderful crunch but also boosts the nutritional value with extra protein and healthy fats. To make this recipe more flavorful, I blend the pepitas with a bit of garlic and a pinch of salt before coating the salmon fillets. For the sides, I love roasting baby potatoes and broccolini together in the same pan to save time and enhance the meal’s simplicity. Tossing the vegetables lightly in olive oil, salt, and pepper before adding them alongside the crusted salmon gives them a nice caramelized finish. Cooking everything together on one baking sheet makes cleanup super easy, which is a lifesaver after a busy day. I typically roast at around 400°F (200°C) for 15 to 20 minutes, but keep an eye on the salmon to avoid overcooking. This recipe is versatile too; you can swap broccolini for asparagus or green beans and use sweet potatoes instead of regular potatoes for a sweeter touch. The pepita crust also works well on other fish like cod or trout. Overall, this dish balances healthy fats, lean protein, and nutrient-rich vegetables in a quick, easy-to-make dinner. It’s perfect for anyone looking for a nutritious meal without spending hours in the kitchen.