Hummus-Crusted Salmon with Togarashi & Lemon

• •4 6-oz salmon fillets, skin-on or off
• •0.5 cup plain hummus
• •1 tablespoon olive oil
• •1.5 teaspoon Shichimi Togarashi
• •1 large lemon, zest and juice
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •2 tablespoon fresh parsley or cilantro, chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. 2

   Pat the salmon fillets dry thoroughly with paper towels. Season both sides of each fillet with salt and black pepper. Lightly brush the tops and sides of the salmon with olive oil.

3. 3

   Evenly spread about 2 tablespoons of plain hummus over the top of each salmon fillet, covering it completely. The hummus will form a flavorful crust.

4. 4

   Generously sprinkle the Shichimi Togarashi over the hummus-crusted salmon fillets. You can adjust the amount based on your preference for spice.

5. 5

   Place the prepared salmon fillets on the lined baking sheet. If desired, slice half of the lemon into thin rounds and place them on the baking sheet alongside the salmon to roast.

6. 6

   Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of your salmon fillets.

7. 7

   Remove the salmon from the oven. Zest the remaining half of the lemon directly over the cooked salmon. Then, squeeze fresh lemon juice over each fillet.

8. 8

   Garnish with chopped fresh parsley or cilantro, if using. Serve immediately with your favorite side dishes like roasted vegetables or a simple green salad.

Chef's Tips

• 💡Don't overcook the salmon! It's best when still moist and tender in the center. An internal temperature of 145°F (63°C) is ideal.
• 💡For the best flavor, use good quality, plain hummus. If you're feeling ambitious, homemade hummus works wonderfully.
• 💡Shichimi Togarashi is a Japanese seven-spice blend. If you don't have it, you can substitute with a pinch of cayenne pepper and sesame seeds, but the flavor profile will be different.
• 💡Patting the salmon dry before seasoning helps the crust adhere better and ensures a more even cook.
• 💡This dish pairs beautifully with simple sides like roasted asparagus, steamed green beans, or a light quinoa salad.