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Baked salmon fillets with dukkah crumb
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate omega-3s with spicy dukkah crusted baked salmon.
Ingredients:
  • 50g breadcrumbs
  • 62.50 ml Pistachio Dukkah
  • 62.50 ml coarsely chopped coriander
  • 36.40 gm olive oil
  • 1 tsp finely grated lemon rind
  • 31.50 gm lemon juice
  • 4 (about 150g each) salmon fillets, skin-on
  • 1 bunch asparagus, halved lengthways
  • 100g baby spinach leaves
  • 50g soft feta, crumbled
  • 95g yoghurt
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 200°C and prepare a baking tray by lining it with baking paper.
  • In a medium bowl, mix the breadcrumbs, dukkah, coriander, half of the oil, lemon rind, and 1 tablespoon of lemon juice. On a prepared tray, place the salmon skin-side down. Season with salt and pepper. Evenly sprinkle the breadcrumb mixture over the salmon, gently pressing to coat. Bake the salmon for 12-15 minutes until cooked to your preference.
  • Heat a chargrill pan on high. Grill the asparagus for 2 minutes until tender. Take off the heat. Mix the asparagus, spinach, and feta in a large bowl. Whisk the rest of the oil and lemon juice in a small jug. Pour over the salad and mix well.
  • Plate the salad and salmon for serving, and top each with a dollop of yogurt and lemon wedges.

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