Pumpkin Seed Crusted Salmon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This Pacific Northwest-inspired Whole30 recipe, ready in about 17 minutes, pairs salmon fillet, pumpkin seeds, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 7 min Serves 1 Pacific Northwest cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6-ounce salmon fillet dry with paper towels, then sprinkle 1/4 teaspoon sea salt evenly over both sides.
  2. Step 2: Pulse 2 tablespoons pumpkin seeds in a mini food processor until finely ground, then mix with 1 teaspoon lemon zest.
  3. Step 3: Press the seed mixture firmly onto the top surface of the salmon, creating an even 1/8-inch thick crust.
  4. Step 4: Heat 1 tablespoon avocado oil in a non-stick skillet over medium heat until shimmering (about 1 minute), then add salmon skin-side down. Cook for 4 minutes until golden brown, then flip and cook 3 more minutes until internal temperature reaches 125°F and edges are crispy.

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