Pepita-crusted Salmon with Skillet Squash



  • Cooking spray
  • 4 4+ oz Sockeye salmon filets 
  • 1 teaspoon ground black pepper
  • 3 ounces tortilla chips
  • 1/3 cup roasted pepitas (pumpkin seeds)
  • ½ cup creamy ranch-style dressing with jalapenos or chilis (divided)
  • 2 lb. Mexican Zucchini (or other summer squash), sliced to ¼” thickness
  • 1 red bell pepper, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flakes
  • ½ teaspoon salt
  • 1/3 cup roasted pepitas

Preparation Instructions:

 Preheat oven to 400 degrees F. Line rimmed baking sheet with foil and lightly coat with cooking spray.

Add tortilla chips a zip top bag and crush to a coarse consistency with rolling pin. Add peptias to bag, shake to combine, and pour out mixture onto shallow dish.

Pat salmon filets dry with paper towels, place skin side down and sprinkle top with pepper. Brush each top with approximately 1 tablespoon creamy dressing. 

One at a time, pick up the salmon filets and press the coated side down into the tortilla chip mixture until evenly coated. Place the salmon tortilla side up on the baking sheet and sprinkle with additional pepitas, lightly pressing them down, if desired.  Discard the unused tortilla chip mixture.

Bake for 12 minutes, until the coating is crisp and fish begins to flake when pressed with a fork.

While fish is baking, add olive oil to large skillet and bring to medium-high heat. Add garlic, squash and bell pepper and sauté, stirring constantly, for approximately 4 minutes or until softened. Stir in cumin, oregano, red pepper flakes and salt, continuing to cook for another 1 minute. Remove from heat and toss with pepitas.

To serve, top salmon with an approximate 1 tablespoon dollop of creamy dressing with a side of the prepared squash.


Recipe Credits:  Jennifer Fisher,

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