Camelina Seed-Crusted Salmon

1 1/4 lb (570 g) of skinless salmon

1/4 cup (65 ml) of nature camelina seeds Signé caméline

2 tbsp. (30 ml) of virgin camelina oil Signé caméline

1 tsp. (5 ml) of liquid camelina honey Signé caméline

1/2 cup (125 ml) of panko breadcrumbs

2 tbsp. (30 ml) of mayonnaise

6 sprigs of parsley

2 cloves of garlic

Juice of half a lemon

Salt and pepper

1. Preheat the oven to 450° F (230° C).
2. Mince the garlic and finely chop the parsley.
3. Pat the salmon fillets dry with a paper towel. Season with salt and pepper.
4. In a bowl, combine the mayonnaise, half the parsley, lemon juice and camelina honey. Season with pepper.
5. In a pan, heat the virgin camelina oil, then add the plain camelina seeds and breadcrumbs. Roast, for about 3 minutes, stirring often, until the seeds and breadcrumbs are roasted. Reserve.
6. Coat the top of the salmon fillets with the parsley mayonnaise. Taking one salmon fillet at a time, press the mayo coated side into the seed and breadcrumb mixture.
7. Place the salmon pieces on a baking sheet lined with parchment paper. Roast in the oven for about 10 minutes or until the salmon is cooked through.
8. Sprinkle the remaining parsley over the cooked salmon.
9. Enjoy !