Toasted Hemp-seed Crusted Salmon Over Mediterranean Salad

Toasted Hempseed Crusted Salmon Over Mediterranean Salad

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PREP TIME
20 minutes
COOK TIME
10 minutes
TOTAL TIME
30 minutes
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YIELD
4 servings

What You Need

  • ½ cup hemp seeds
  • Salt and pepper, to taste
  • 2 tbsps. olive oil
  • 4- 4 oz. salmon portions, skin-on
  • 4 tbsps. Dijon mustard
  • 1 bunch Lacinato kale, destemmed, chopped
  • 1 bunch flat leaf parsley, chopped
  • 2 bunches mint, chiffonade
  • 4 stalks Dandy® Celery, shaved
  • 5 Dandy® Radishes, halved and sliced
  • 2 Persian cucumbers, small diced
  • 2 scallions, sliced
  • 1 cup grape tomatoes, halved
  • 1 can low-sodium garbanzo beans, rinsed and drained
  • 1/2- 3/4 cup lemon garlic tahini dressing
  • 2 lemon, zested and juiced
  • 1/4 cup water
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 4-5 cloves garlic, minced
  • 2 tbsps. extra-virgin olive oil
  • 1 cup plain yogurt
  • 1/4 cup Tahini
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Make It

  1. Preheat oven to 400°F.
  2. Place hemp seeds onto sheet pan and spread out. Toast in oven for 20-25 minutes, remove and allow to cool.
  3. Preheat cast iron pan or heavy bottomed saute pan on medium-high heat. Season both sides of salmon with salt and pepper.
  4. Place olive oil in pan and place salmon flesh side down. Cook for 1-2 minutes or until browned and flip over. Place 1 tablespoon Dijon on top of each salmon piece and evenly coat Dijon with hemp seeds. Transfer into oven and bake for 6-8 minutes, or until desired doneness. Can be served hot out of oven, room temperature, or chilled along with salad.
  5. Place remaining ingredients in large bowl and toss thoroughly. Transfer to serving bowl along with salmon and enjoy!
  6. For the dressing, place all ingredients except for tahini into small bowl. Whisk thoroughly and then stir in tahini. If you like it tangier, add more lemon. If you like it less thick, add more water and adjust salt.

     

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