Hemp Crusted Salmon Bake with Basil Dressing

A DINNER FOR WEEKLY ROTATION

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A DINNER FOR WEEKLY ROTATION |

Serves 2
(GF, DF, RSF)

Ingredients:

2 wild caught salmon fillets, skin on
1 teaspoon Himalayan salt
2 tablespoons Dijon mustard
1/4 cup pistachio, roughly chopped
1 tablespoon quinoa flakes
2 tablespoon hemp seeds
1 tablespoon hemp oil
2 bunch asparagus
Fresh parsley, to serve
Fresh basil, to serve

Basil Dressing
1/4 cup coconut Greek yogurt
1 tablespoon fresh basil, finely chopped
1 tablespoon plant-based milk
1 teaspoon apple cider vinegar
Salt & Pepper

Method:

1. 1Preheat oven to 200ºC.

2. Using a paper towel, pat salmon fillet dry to absorb any excess moisture. Place half a teaspoon of salt on each fillet and rub firmly. Place one tablespoon of Dijon mustard on each fillet coating generously until the whole top layer is covered.

3. In a small bowl, combine pistachios, quinoa flakes and hemp seeds. Mix well. Evenly coat the salmon fillets with the hemp mixture.

4. Place the salmon fillets in a baking dish with hemp oil. Add in asparagus, placing evenly around the salmon. Put the salmon bake in the oven for 15 minutes.

5. Turn on the grill at a medium temperature and cook salmon fillets only for another 2 minutes to create a crunchy crust. Be careful not to burn the pistachios!

6. Place all dressing ingredients in a small bowl and combine well until you have a sauce consistency. Set aside.

7. Garnish bake with fresh basil and parsley and serve with a dollop of basil dressing. Season with salt and pepper and enjoy!

Recipe by Hemp Harvests - Shop here