Hemp Salsa Verde with Baked Salmon and Salad Greens

Protein-packed Dinner with your Omegas!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2


  • 2 salmon fillets (150-200 g per fillet)
  • 1 tsp cold pressed rapeseed oil
  • 3 cup mixed salad greens
  • 2 tbsp new hemisphere™ Hemp Seed Oil
  • 1 lemon
  • salt and pepper to taste
  • 2 tbsp sunflower seeds
  • 2 tbsp chia seeds
  • 2 tbsp pumpkin seeds

Salsa Verde

  • 1/2 cup fresh Italian parsley (packed)
  • 1/2 cup fresh dill (packed)
  • 2 tbsp new hemisphere™ Hemp Seed Hulled
  • 1/4 cup new hemisphere™ Hemp Seed Oil
  • 1 small garlic clove
  • 1 tbsp lemon juice
  • 1 1/2 tsp capers
  • 1/4 tsp sea salt (optional)


  • Preheat oven to 160°C Fan Forced. Line an oven dish with tin foil and add the rapeseed oil. Rub the fillet in the oil to ensure it does not stick during baking. Bake for 10 minutes.
  • Mix the new hemisphere™ Hemp Seed Oil with the lemon juice and add salt and pepper to taste. Toss this dressing with the seeds and salad greens.
  • Plate up two portions of salmon and salad greens. Add a spoonful of salsa verde on top of each salmon fillet.

Salsa Verde

  • Blend all ingredients well in a food processor or high-speed blender.
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