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A filet of hemp and pecorino crusted salmon on a plate with broccoli and a lemon wedge out of focus on the plate.
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2.91 from 11 votes

Hemp and Pecorino Crusted Salmon

This flavorful crusted salmon makes for a quick and easy meal that's loaded with protein, gluten-free and low-carb!
Cook Time12 minutes
Total Time12 minutes
Servings: 4


  • 4 5-6 oz salmon filets
  • 1/2 cup grated pecorino or parmesan cheese
  • 1/4 cup Manitoba Harvest Hemp Hearts
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1-2 teaspoons olive oil
  • 1 Tablespoon lemon juice
  • lemon slices for serving
  • sea salt and pepper for serving


  • Preheat oven to 400°.
  • Line a baking sheet with parchment paper or foil. Add salmon skin side down and rub a little olive oil over each filet.
  • 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.
  • 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.


Serving: 1filet | Calories: 276kcal | Carbohydrates: 2g | Protein: 39g | Fat: 11g | Fiber: 1g | Sugar: 1g