Baked salmon fillets with dukkah crumb

Boost your omega-3 intake the tasty way with these baked salmon fillets coated in a spicy dukkah crumb.

Recipe «Baked salmon fillets with dukkah crumb» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 3/4 cup fresh breadcrumbs, 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 salmon fillets, skin-on, 1 bunch asparagus, halved lengthways , 100g baby spinach leaves, 50g soft feta, crumbled, 1/3 cup Greek-style yoghurt, Lemon wedges, to serve.

Ingredients:

• 3/4 cup fresh breadcrumbs 
• 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 salmon fillets, skin-on 
• 1 bunch asparagus, halved lengthways 
• 100g baby spinach leaves 
• 50g soft feta, crumbled 
• 1/3 cup Greek-style yoghurt 
• Lemon wedges, to serve 

Instructions

1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Combine the breadcrumbs, dukkah, coriander, half the oil, lemon rind and 1 tbs of 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.
3. Meanwhile, heat a chargrill 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.
4. Divide the salad and salmon among serving plates and serve with a dollop of yoghurt and lemon wedges.