Hemp Crusted Salmon Bake

With Hemp Harvests

GF, DF & Refined Sugar Free

RECIPE

Ingredients

Serves 6

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 Harvest hemp seeds

1 tablespoon Hemp Harvest 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

Preheat oven to 200ºC.

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.

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

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.

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!

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

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