Oven Baked Dukkah-Crusted Salmon with Spinach & Feta Salad
A delicious meal to spice up your weeknights, take the ease off with this simple, yet outstanding baked salmon with Dukkah recipe to excite the family.
• 3/4 cup (50g) fresh breadcrumbs (made from day-old bread)
• 1/4 cup Table of Plenty Pistachio Dukkah
• 1/4 cup coarsely chopped coriander
• 2 tbsp olive oil
• 1 tsp finely grated lemon rind
• 1 1/2 tbsp lemon juice
• 4 (about 150g each) salmon fillets, skin-on
• 1 bunch asparagus, halved lengthways
• 2 cups (100g) baby spinach leaves
• 50g soft feta, crumbled
• 1/3 cup (95g) Greek-style yoghurt or Table of Plenty Natural Kefir
• Lemon wedges, to serve
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Combine the breadcrumbs, Table of Plenty Pistachio Dukkah, coriander, half the oil, lemon rind and the lemon juice in a medium bowl. Place the salmon, skin-side down, on prepared tray. Season with salt and pepper. Sprinkle the breadcrumb mixture evenly over the salmon, pressing down gently to coat. Bake salmon for 12-15 mins or until cooked to your liking.
- Meanwhile, heat a char grill pan on high. Cook the asparagus for 2 mins or until tender. Remove from heat. Combine the asparagus, spinach and feta in a large bowl. Whisk the remaining oil and lemon juice in a small jug. Drizzle over salad and toss to combine.
- Divide the salad and salmon among serving plates and serve with a dollop of yoghurt and lemon wedges.