Fish Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and fragrant with warm spices, this roasted seed mix is the kind of snack that disappears faster than you expect. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before hitting a low oven, where they slowly toast into something deeply savory and satisfying. A hit of lemon zest stirred in straight from the oven brightens everything up and keeps the flavor lively rather than heavy. The whole thing is built entirely from pantry staples and fresh seeds — no seafood derivatives, no hidden fish-based sauces, no ambiguous "natural flavors" to second-guess. Snack mixes can be surprisingly tricky territory when you're avoiding fish ingredients, since some seasoning blends and umami-forward coatings sneak in anchovy or Worcestershire-style flavors — this one keeps it completely clean. Scatter a little fresh parsley over the top before serving and you've got a snack that looks as good as it tastes. Equally at home in a bowl at a party, sprinkled over a salad, or eaten by the handful straight off the pan.
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 1 ½ tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the pumpkin seeds and sunflower seeds with the garlic-infused oil, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Toss until every seed is evenly coated.
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