Hemp and Pecorino Crusted Salmon

This flavourful hemp and pecorino crusted salmon makes for a quick and easy meal that’s loaded with protein, gluten-free and low-carb! The crunchy texture of our hemp seeds will turn that frown upside down. Give it a try today, thank you @eatingbirdfood for this super easy recipe.


  • 4 (5-6 oz) salmon filets
  • 1/2 cup grated pecorino or parmesan cheese
  • 1/4 cup ECS Botanics Hemp Hearts
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 12 teaspoons olive oil
  • 1 Tablespoon lemon juice
  • lemon slices, for serving
  • sea salt and pepper, for serving
  • Serving Size: 1 filet
  • Calories: 276
  • Sugar: 1g
  • Fat: 11g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 39g


  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper or foil. Add salmon skin side down and rub a little olive oil over each filet.
  3. Combine Hemp Hearts, grated cheese, basil, parsley, 1 teaspoon olive oil and lemon juice in a small bowl. Cover the top of each filet with the Hemp Heart and cheese mixture and press down with your hands to help the mixture stick.
  4. Place salmon in the preheated oven for about 10-12 minutes or until salmon is cooked through and flakes easily with a fork. You can also broil the salmon for the last two minutes to get a brown and crisp crust. Just be sure to use foil instead of parchment if you’re going to broil. Serve salmon with a slice of lemon, salt and pepper.

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