Ingredients:

  • ½ cup (60g) raw pumpkin seeds (pepitas), lightly toasted
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • ¼ teaspoon (1.25ml) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 (6-ounce/170g each) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper to taste
  • ¼ cup (60ml) plain Greek yogurt
  • 2 tablespoons (30ml) fresh dill, chopped
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) olive oil
  • ½ teaspoon (2.5ml) honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare the Pepita Crust: Pulse pumpkin seeds in a food processor until finely ground. Add olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. Pulse until a coarse paste forms.
  2. Season the Salmon: Pat salmon fillets dry with paper towels. Season generously with salt and pepper.
  3. Coat the Salmon: Press the pepita crust evenly onto the top of each salmon fillet.
  4. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Place salmon fillets crust-side down in the hot skillet. Cook for 5-7 minutes, or until the crust is golden brown and crispy.
  5. Flip and Finish: Carefully flip the salmon fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C).
  6. Prepare the Lemon-Dill Sauce: While the salmon is cooking, whisk together Greek yogurt, dill, lemon juice, olive oil, honey, salt, and pepper in a small bowl.
  7. Serve: Drizzle the lemon-dill sauce over the cooked salmon. Serve immediately.