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.
In a blender or food processor, pulse the pumpkin seeds, oil, sliced scallions, and salt and pepper, to taste, until a paste forms.
Evenly coat the frozen salmon fillets with the pumpkin seed paste.
Place the coated fillets on top of the black bean and corn mixture in your baking dish.
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.
Notes
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