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Easy dukkah-crusted salmon with broad bean salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try our quick and delicious Dukkah-Crusted Salmon with Broad Bean Salad and Wholemeal Pita - your new weeknight go-to!
Ingredients:
  • 2 wholemeal pita breads
  • 36.40 gm extra virgin olive oil
  • 250g frozen broad beans
  • 4 radishes, thinly sliced
  • 200g cherry tomatoes, halved
  • 60g pkt Baby Rocket
  • 100g fetta, crumbled
  • 250.00 ml mint leaves
  • 40.00 ml pistachio dukkah
  • 4 skin-on salmon fillets
  • 1 lemon, zested, juiced
Instructions:
  • Preheat your oven to 180C. Arrange the bread on a baking tray, brush it lightly with oil, season it, and bake for 5-7 minutes, turning occasionally, until crisp. Let it cool, then break it into small pieces.
  • Cook the broad beans in a pot of boiling water for 3 minutes until heated through. Refresh them under cold water, drain well, then peel. Combine them in a large bowl with radish, tomato, rocket, feta, and mint.
  • Spread a layer of dukkah on a plate, then add the salmon and coat it thoroughly.
  • In a medium frying pan over medium heat, heat half of the remaining oil. Sear the salmon for 3 minutes on each side, achieving a golden hue and your desired level of doneness. Place the salmon on a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • In a small bowl, mix together lemon juice, lemon zest, and the remaining oil. Drizzle the mixture over the broad bean salad and toss well to combine. Season to taste and transfer to serving plates. Top with bread crumbs and serve with the salmon.

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