Hemp Salsa Verde with Baked Salmon and Salad Greens
Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
Protein-packed Dinner with your Omegas!
2 salmon fillets (150-200 g per fillet)
1 tsp cold pressed rapeseed oil
3 cups mixed salad greens
2 tbsp new hemisphere™ Hemp Seed Oil
salt and pepper to taste
2 tbsp sunflower seeds
2 tbsp chia seeds
2 tbsp pumpkin seeds
½ cup fresh Italian parsley (packed)
½ cup fresh dill (packed)
2 tbsp new hemisphere™ Hemp Seed Hulled
¼ cup new hemisphere™ Hemp Seed Oil
1 small garlic clove
1 tbsp lemon juice
1 ½ tsp capers
¼ tsp sea salt (optional)
Preheat oven to 160°C Fan Forced. Line an oven dish with tin foil and add the rapeseed oil. Rub the fillet in the oil to ensure it does not stick during baking. Bake for 10 minutes.
Mix the new hemisphere™ Hemp Seed Oil with the lemon juice and add salt and pepper to taste. Toss this dressing with the seeds and salad greens.
Plate up two portions of salmon and salad greens. Add a spoonful of salsa verde on top of each salmon fillet.
Blend all ingredients well in a food processor or high-speed blender.