Skin-Soothing Salmon with Pumpkin Seed Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A protein-rich salmon dish packed with zinc and omega-3s to support skin health during Whole30 transitions. This mediterranean-inspired seafood ready in about 29 minutes pairs (6 oz each), skin-on salmon fillets, lightly toasted pumpkin seeds, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.1 (8 ratings) Prep: 15 min Cook: 14 min Serves 2 Mediterranean cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels, then season both sides with sea salt and black pepper.
  2. Step 2: Pulse toasted pumpkin seeds in a food processor until finely ground. Mix with lemon zest and 1 tbsp chopped parsley.
  3. Step 3: Press seed mixture evenly over the top of each salmon fillet. Place on a parchment-lined baking sheet and drizzle with avocado oil.
  4. Step 4: Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork, then sprinkle with remaining parsley.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Skin-Soothing Salmon with Pumpkin Seed Crust take to make?

Total time is about 29 minutes (15 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Skin-Soothing Salmon with Pumpkin Seed Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lightly toasted pumpkin seeds from drying out.

Can I substitute ingredients in Skin-Soothing Salmon with Pumpkin Seed Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Skin-Soothing Salmon with Pumpkin Seed Crust for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Skin-Soothing Salmon with Pumpkin Seed Crust?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes