Pumpkin Seed Crusted Salmon with Mexican Roasted Corn and Black Beans
Prep time
Cook time
Total time
The pumpkin seed crust provides deliciously crunchy contrast to the tender fish, and also helps to love in moisture as it bakes.
Recipe type: Entree
Cuisine: Mexican
Serves: 2 servings
  • 2 cups sweet corn kernels, fresh or frozen
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • ¼ cup chopped cilantro
  • 1½ teaspoons ground cumin
  • ½ teaspoon smoked chili or smoked paprika (optional)
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup pumpkin seeds
  • 4 teaspoons pumpkin seed oil or olive oil
  • 2 tablespoons sliced scallions
  • 2 frozen salmon fillets (see Fish Note below)
  1. Preheat your oven to 375°F.
  2. In a medium bowl, stir together the corn, black beans, bell pepper, cilantro, ground cumin, and smoked chili (if using). Season with salt and pepper. Spread the mixture into a baking dish.
  3. In a blender or food processor, pulse the pumpkin seeds, oil, sliced scallions, and salt and pepper, to taste, until a paste forms.
  4. Evenly coat the frozen salmon fillets with the pumpkin seed paste.
  5. Place the coated fillets on top of the black bean and corn mixture in your baking dish.
  6. Bake for 25 to 30 minutes, or until the crust is toasted and the salmon is no longer pink, but flakes easily with a fork.
Fish Note: You can sub wild cod for the salmon. And you can use fresh fish if that's what you have on hand. But if using frozen, there is no need to thaw it before coating and baking.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/one-dish-pumpkin-seed-crusted-salmon