Vegan-inspired Brazilian parmesan lends a subtle, nutty profile to baked salmon or any Italian dish. Keeps well for several days in the refrigerator, or can be stored with resealable bags in the freezer for several months.

Ingredients for Salmon Fillets

• 4 salmon fillets, 85 to 115 g (3–4 oz.) each (approximately the size of a deck of cards)
• 2 tsp. paprika
• 2 tsp. chili flakes
• 1 tsp. New Roots Herbal’s Heart Smart Sunflower Oil

Ingredients for Brazilian Vegan Parmesan

• 1 cup Brazil nuts
• 2 cloves garlic
• 1 tbsp. nutritional yeast
• ½ tsp. Himalayan or sea salt

Instructions

Season each salmon fillet with a pinch of both the paprika and chili flakes, then lightly drizzle the Heart Smart Sunflower Oil over them.

Bake in convection oven or air fryer at 205 °C (400 °F) for 10–12 minutes. Test with a fork for readiness; the fish should flake off.

While the fish is roasting, prepare the Brazilian vegan parmesan. In a blender, combine the Brazil nuts, garlic, nutritional yeast, and salt. Pulse until you have a uniform consistency.

As you plate the salmon, sprinkle the Brazilian parmesan over top.

This dish goes great with roasted sweet potatoes—we used a melon baller to make the ones pictured here. Preheat oven to 235 °C (450 °F). Place all your sweet potato balls on a baking sheet. Sprinkle your favourite seasoning (like salt and pepper), and drizzle some Heart Smart Sunflower Oil. Bake for 25–30 minutes, tossing them halfway through.

Gordon Raza, BSc

A graduate in biology from Acadia University, Gord serves as the supplement specialist for Flourish where he shares his unique perspective on natural health products, nutrition, and active living.