Hemp and Lupin Baked Salmon
I am so excited to have recently joined the Hemple Tribe as an ambassador. As you know, I am a fan of plant-based nutrition and hemp is such a wonderful way of getting added plant-based protein and fats.
This recipe was inspired chef Guy Turland from Bondi Harvest and then I just let my cooking juices and ideas flow 🙂
As part of my ambassadorship with My Hemple, I get a discount code – CARLA20 – for 10% off, which I would love to share with you. So take a look at their website www.hemple.com and if you would like to give anything a try, then be sure to use your code CARLA10 to nab that discount. Happy baking!
1 small golden sweet potato, cut into 1cm rounds
2 small or 1 large garlic clove, roughly chopped
1 tbsp Hemple Hemp Seed Oil
salt & pepper
½ bunch flat-leaf parsley
1 small bunch dill
1 tbsp dried oregano
1 tbsp Hemple Heart Hemp Seeds
1 1/2 tbsp lupin flakes (I use The Lupin Co.)
2 skinless salmon fillets
12 grape tomatoes
1 bunch asparagus, stems trimmed
12 pitted kalamata olives
1 tbsp capers
½ cup natural Greek yoghurt
1 tsp wholegrain mustard
1 tsp dijon mustard
Preheat fan forced oven to 180°C. Line baking tray with baking paper (optional).
Place sweet potato and garlic into the tray, then drizzle over the hemp seed oil, season with salt and pepper and pop into the oven for 20 minutes.
While the sweet potato is baking, make the hemp & lupin topping for the salmon by finely chopping the parsley and most of the dill leaves (leave a few stems aside) before adding the zest of 1 lemon, the oregano, hemp seeds and lupin. Mix it well and add a sprinkle of salt and pepper. Spread evenly and generously over the top of both pieces of salmon.
Check on the sweet potato, remove from the oven and scatter on top the asparagus and tomatoes. Then place the salmon pieces nicely on top. Cook for a further 5 minutes.
Remove and add the olives and capers and cook for a further 5-10 minutes (depending on the size of the salmon pieces and how rare or well cooked you like them).
While the veggies and salmon are finishing off, make the sauce by mixing the yoghurt, both mustards, 1-2 tbsp of lemon juice and the left over dill, chopped.
Once salmon is cooked to your liking, remove from the oven and serve with sauce and some wedges of lemon to squeeze over the top.
My pic doesn’t show the yoghurt dressing because it wouldn’t have looked so pretty with it on top, but once you’re ready to serve just dollop it on top or have it on the side to dip your salmon and veg into. Enjoy!