Hazelnut Dukkah Salmon

Salmon fillets baked with asparagus, lemon and olive oil, then topped with a crunchy hazelnut dukkah made with sesame, cumin, coriander, smoked paprika and sea salt.

SERVES 2

TIME: 35 MINS

~ 560 calories per serve

~ 38g protein per serve

Ingredients

2 salmon fillets

1 bunch asparagus, trimmed

1 lemon, sliced

1 tbsp olive oil

Salt and cracked pepper

Hazelnut Dukkah

⅓ cup roasted hazelnuts, roughly chopped

1 tbsp sesame seeds

1 tsp coriander seeds

1 tsp cumin seeds

½ tsp smoked paprika

Pinch sea salt

To Serve

Rocket or mixed greens

Radish slices

Feta or goat’s cheese, optional

Extra lemon wedges

Method

Toast sesame, coriander and cumin seeds in a dry pan until fragrant. Crush lightly, then mix with hazelnuts, paprika and salt.

Brush salmon with olive oil and press the hazelnut dukkah over the top.

Place salmon, asparagus and lemon slices on a lined tray. Drizzle asparagus with olive oil, salt and pepper.

Bake at 200°C for 12–15 minutes, or until salmon is cooked to your liking.

Serve with asparagus, charred lemon, greens and a little feta if using. Finish with extra cracked pepper.

A crunchy, golden salmon dish with warm hazelnut dukkah, charred lemon and simple asparagus.