Herb-Crusted Salmon With Pumpkin Seeds Recipe

About this recipe

This pescatarian-friendly dinner features salmon fillets coated with a flavorful crust of pumpkin seeds and porcini mushrooms, baked to perfection. A touch of sweetness from roasted grapes adds a delightful balance to this wholesome dish.

Ingredients

• 200 g Organic Pantry - Organic Pumpkin Seeds (Aaa Grade)
• 480 g Green Grapes - Seedless
• 100 g Catch Sprinklers - Iodized Table Salt
• 50 g On1Y Black Peppercorns With Grinder
• 2 ltr Figaro Extra Light Olive Oil
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Season the tempeh on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
3. 3. In a bowl, combine 2 tablespoons of pumpkin seeds. Mix them together to create a coarse mixture.
4. 4. Press the pumpkin seed mixture onto the top of each tempeh piece to form an even crust.
5. 5. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat for about 3 minutes. When the oil is shimmering, place the tempeh crust-side down in the skillet.
6. 6. Cook the tempeh for 2-3 minutes, or until the crust is golden brown. Carefully flip the pieces and cook for another 2-3 minutes.
7. 7. Transfer the tempeh to a baking dish and place them in the preheated oven. Bake for 10-12 minutes, or until heated through.
8. 8. While the tempeh is baking, spread 2 tablespoons of grapes on a small baking sheet and roast them in the oven for 5-6 minutes, or until they are slightly softened and caramelized.
9. 9. Serve the tempeh hot, garnished with the roasted grapes for a touch of sweetness.