Total Time20 mins

What’s good about this recipe:

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 40 g Hemp Seeds
 1 tbsp Parsely (finely chopped)
 2 tsp Thyme (finely chopped)
 3 g Nutritional Yeast
 300 g Salmon Fillet
 1.50 tbsp Dijon Mustard
 0.50 Lemon (sliced into wedges)

Preheat the oven to 200°C /190°C fan and line a baking sheet with grease
proof paper.


In a small mixing bowl combine the hemp seeds, herbs, nutritional yeast and
season with sea salt to taste. Optional add a little honey or olive oil to the
mixture to make it more sticky.


Place the salmon on the prepared baking sheet and pat dry with a paper
towel. Spread the Dijon mustard evenly on to the top of the fillets.


Spoon the hemp seed mixture on top of the mustard coating and press down
with the back of the spoon to ensure the hemp seeds stick to the fish. Bake
for about 12-14 minutes (depending on the thickness) or until fish is cooked
through and flakey.


Serve with fresh lemon wedges and season with additional salt if needed.

Like it crispy?

Turn the oven to grill for the last one to two minutes of cooking for an extra crispy coating.

No salmon

Use Sea Trout instead when in season.


Store in the fridge up to two days.

Serve it with…

A side of quinoa, red to brown rice or steamed vegetables.

No fresh herbs

Use 1 tbsp of dried herbs, Italian seasoning or Herbes de Provence

No nutritional yeast/allergic to yeast

Use Onion or Garlic Powder, or grated Parmesan

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