Hemp hearts make the perfect alternative to traditional breadcrumbs for a clean salmon crust. I served over an impromptu cauliflower couscous. Serve with a salad or vegetable for a simple, clean dish. Serves 1. 

INGREDIENTS:

Baked Salmon:

2 Salmon filets
1 Tbsp dijon mustard

Spice Mixture:

½ tsp smoked paprika
½ tsp garlic powder
¼ tsp cayenne pepper
2 Tbsp coconut sugar
½ tsp JF Spicy Salt

Hemp Heart Crust:
2 Tbsp hemp hearts
1 Tbsp parsley, chopped
¼ cup of vegan butter

Optional Toppings:

Lemon zest
Lemon juice
Parsley, chopped
JF Spicy Salt

PROCESS:

Preheat the oven to 425º and line small sheet tray with foil. Combine the spice blend in a small bowl. Coat each piece of salmon with Dijon mustard and spread the spice mixture on top. Melt vegan butter and mix in with hemp hearts and parsley in a separate bowl. Spread the hemp heart mixture on top of the coated salmon to create the crust. Bake for 15 minutes until it’s golden brown on top.