How To Make | Quick One Tray HempSeed Baked Salmon Recipe

Simple One Tray Baked Hemp Salmon

This recipe is my one tray omega three, whole-food, vitamin bomb !

I came up with this recipe when i asked myself the question how can i make the most nutrient dense family meal both simple, quick and yet bursting with flavour ? My one tray hemp and herb crusted salmon is the answer.

One tray cooking is such a great way to save time, its like a mosh pit of flavour and wholesome ingredients packed in to one tray backed off in the oven topped with tender flakey Salmon fillets.

To add a whole new dimension of flavour and texture to the baked salmon I've crusted it in a mix of vibrant herbs and super healthy omega 3 filled hulled hemp seeds from My Hemple .

Ive in-listed some help from our good mate and nutritionist Lola Berry to give us some more health facts around both salmon and Live Aussie Hemple Hemp Seeds .

Best Aussie Hemp products - myhemple.com.au

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4 Salmon portions
1 Baby vine tomatoes
1 Bunch Broccolini
5 Chat potatoes
4 Golden shallots
1 Garlic clove
1 Red chili
1 Tablespoon Hempseeds
½ Tablespoon Olive oil
1 Tablespoon Herbs
¼ Garlic (minced)
1 Lemon & rind
Salt & Pepper
1 cup Yoghurt
¼ tablespoon Lemon juice
Instructions
Preheat the oven to 200C (400F).

Heat the olive oil in a saucepan over medium heat. Add the onion, fennel, garlic, chilli and cook for 6–7 minutes, until tender. Add the turmeric and cook for 20 seconds, until fragrant.

Add the buckwheat, stirring constantly until the grains are coated and translucent. Add the stock and bring to the boil. Reduce the heat to low and cook uncovered for 15–20 minutes, until the buckwheat is tender and all the liquid has been absorbed.
Take the pot off the heat and stir in the lemon and orange zest. Cover with a lid and let sit for approx 12 minutes.

In a mixing bowl, toss the snow peas, beans, asparagus, squash, lemon zest, lemon slices, and two-thirds of the salsa verde. Transfer the mixture to a 20 cm (8 inch) square, 6 cm (2. inch) deep ovenproof dish.

Season the salmon fillets with salt and pepper and place on top of vegetables. Dress the salmon with the remaining salsa verde, and bake for 20–25 minutes until golden and the salmon flesh flakes easily. Serve the salmon with the lettuce cups and buckwheat.