Pumpkin Seed Encrusted Salmon with Maple-Spice Carrots

This one-pan meal is ready in just 35 minutes, it’s a good choice for a healthy recipe after you’ve had a long day at the office. Maple-spiced carrots cook alongside this pumpkin seed-encrusted salmon fillets will deliver amazing taste and excellent nutrition your family will enjoy.

Pumpkin Seed Encrusted Salmon with Maple-Spice Carrots

This one-pan meal is ready in just 35 minutes, it’s a good choice for a healthy recipe after you’ve had a long day at the office. Maple-spiced carrots cook alongside this pumpkin seed-encrusted salmon fillets will deliver amazing taste and excellent nutrition your family will enjoy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 4 4-5 oz fresh or thawed frozen salmon fillets (if available, about 1 pound of fresh wild

    caught salmon cut into 4 even pieces)

  • 1 lb carrots cut diagonally into 1/4-inch slices
  • 1/4 cup pure maple syrup divided with 1 tablespoon for topping
  • 1/2 tsp salt divided
  • 1/2 tsp pumpkin pie spice
  • 8-10 saltine crackers finely crushed (For a gluten free option, use about ½ cup gluten free panko crumbs or 1/3 cup of hemp flour)
  • 1/4 cup finely chopped salted, roasted pumpkin seeds plus 1 tbsp for garnish
  • 2 tbsp olive oil

Instructions
 

  • Thaw fish, if frozen. (Fresh wild caught salmon is best)
  • Preheat oven to 425 degrees F. Line a 15×10-inch baking pan with parchment paper; set aside.
  • Combine carrots, 3 tablespoons maple syrup, 1/4 teaspoon salt, and the pumpkin pie spice in a large bowl. Arrange the carrots on one-half of the prepared baking pan. Bake for 10 to 15 minutes.
  • Meanwhile, rinse the fish; pat dry with paper towels.
  • Combine crushed crackers (or GF panko), ¼ cup of finely chopped pumpkin seeds, and the remaining 1/4 teaspoon salt in a shallow dish.
  • Brush the top of the fish with the remaining 1 tablespoon maple syrup. Sprinkle with the cracker mixture, pressing to adhere. Place the fish in the baking pan next to the carrots. Lightly coat the top of the fish with cooking spray or drizzle with olive oil.
  • Bake for 10 to 15 minutes more or until the fish flakes easily when tested with a fork and the carrots are tender.
  • To serve, divide the carrots among dinner plates and sprinkle with the remaining 1 tablespoon of pumpkin seeds. Top with the salmon.

Notes

As a nutritious gluten free option 1/3 cup Hemp Flour can be substituted for the saltine crackers.