Pescatarian Mediterranean Herb Roasted Seeds
These toasted seeds are the kind of snack that disappears faster than you expect — warm, golden, and fragrant with smoked paprika, cumin, and oregano in every handful. Garlic-infused oil coats each pumpkin and sunflower seed before they hit the oven, building a deep, savory base that feels far more sophisticated than the effort involved. A quick roast at low heat lets the seeds turn perfectly crisp without burning, and that final scatter of lemon zest over the hot pan is a small step that makes a genuinely big difference. The bright citrus cuts right through the richness and ties the whole Mediterranean flavor profile together. Fresh parsley adds a pop of color and a clean, herby finish if you want to take it one step further. This is the kind of plant-forward recipe that fits naturally into a pescatarian lifestyle — no meat, no fish, just bold seasoning and wholesome ingredients doing all the work. Keep a jar on the counter for snacking, or pile them over salads and grain bowls for an instant upgrade.
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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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