Pepita & Spice Crusted Salmon {+ Butternut Squash Hash}

by Chrissy

Pepita Spice Crusted Salmon and Butternut Squash Hash_LYK5

As you all read yesterday, Lauren and Chris are back! I had missed them so much, and was so glad to fetch them from the airport, upon their return from their romantic and adventurous European honeymoon.

Now back to the food.

Pepita Spice Crusted Salmon and Butternut Squash Hash_LYK7

Fish. I was craving fish. Probably for two weeks. Then I saw some nice wild, fresh caught salmon fillets, ready for me to take home. Score.

Pepita Spice Crusted Salmon and Butternut Squash Hash_LYK1

Channeling a the spiced flavors of Fall, this salmon has rich flavor, a touch of maple sweetness and a nutty crunch from the pepita seeds.

Pepita Spice Crusted Salmon and Butternut Squash Hash_LYK6

It was cooked to perfection, using our new Wolfgang Puck Pressure Oven! We’ll be sharing the glory of this countertop oven with you sometime soon.

Pepita Spice Crusted Salmon and Butternut Squash Hash_LYK3

The fish was moist and flaky, with a slightly crisp and crunchy topping. These flavors paired very well with the easy Butternut Squash Hash, but a side of warm quinoa would also go very well.

Pepita Spice Crusted Salmon and Butternut Squash Hash_LYK4

The hash is sweetly scented with a hint of cinnamon and a smoky kick of paprika, making it the perfect Fall side dish.

Pepita Spice Crusted Salmon and Butternut Squash Hash_LYK2

Make these two recipes together, or venture out at pair them with your favorite meat protein or veggie side. Get creative and utilize some of those spices, that are normally pushed to the back of the spice drawer!


Pepita & Spice Crusted Salmon

Print Recipe!

Serves 3-4


1/3 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly ground black pepper

1 lb salmon fillet

2 tsps olive oil

1 Tbsp pure Maple Syrup

2 tsps olive oil

2 Tbsps raw pepitas, chopped



Mix spices, salt and pepper together; set aside.

Place salmon fillet on a foil-lined baking sheet, skin side down, drizzling olive oil over top. Pour spice mixture over top of the salmon, gently patting it down. Top with Pepitas, gently packing them on top. Slowly Drizzle Maple syrup over top, in a back and forth motion. Some syrup will drip down, but the pepitas should help keep it on top.

Bake at 450 degrees F on middle or top rack in oven, for 10-13 minutes, until fish flakes easily when tested, and center is just opaque. (We used the Wolfgang Puck oven, so the cook time was on the shorter side).


Spiced Butternut Squash and Sweet Potato Hash

Print Recipe!

Serves 4-5


1 small butternut squash (about 3 cups), cut into small cubes

1 medium sweet potato, washed and cut into small cubes

1 small yellow onion, diced

1 Tbsp thyme, leaves minced, plus a few sprigs to garnish

1/8 tsp smoked paprika

dash of cinnamon

garlic salt, to taste (about 1-2 cloves)

salt & pepper, to taste

olive oil (about 1 ½ tablespoons)


Toss all ingredients together on a foil-lined baking sheet and place in oven. Roast at 400 degrees F for 35-40 minutes, tossing halfway through.


From the Little Yellow Kitchen,


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One Comment to “Pepita & Spice Crusted Salmon {+ Butternut Squash Hash}”

  1. Initial thoughts… This looks AMAZING, got to try this! Then I remembered that I was actually there when this feast came out of the oven and I can confirm this meal is a tasty as it looks. Thanks again for dinner! I can’t wait to recreate.