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Baked salmon fillets with dukkah crumb

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In this simple yet impressive dish, salmon fillets are topped with a quick and tasty dukkah crumb before baking. Then served with an asparagus, spinach and fetta salad.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Four salmon fillets topped with dukkah, plus lemon wedges, on a serving plate

Ingredients

  • ¾ cup (50g) fresh breadcrumbs (made from day-old bread)
  • ¼ cup Table of Plenty Pistachio Dukkah
  • ¼ cup coarsely chopped coriander
  • 2 tbs olive oil
  • 1 tsp finely grated lemon rind
  • 1½ tbs lemon juice
  • 4 (about 150g each) salmon fillets, skin-on
  • 1 bunch asparagus, halved lengthways
  • 100g baby spinach leaves
  • 50g soft feta, crumbled
  • ⅓ cup (95g) Greek-style yoghurt
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Step 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. Step 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. Step 4

    Divide the salad and salmon among serving plates and serve with a dollop of yoghurt and lemon wedges.

    Baked salmon fillets with dukkah crumb

    Baked salmon fillets with dukkah crumb
    • Serves4
    • Cook time15 minutes
    • Prep time10 minutes
    Ingredients
    • ¾ cup (50g) fresh breadcrumbs (made from day-old bread)
    • ¼ cup Table of Plenty Pistachio Dukkah
    • ¼ cup coarsely chopped coriander
    • 2 tbs olive oil
    • 1 tsp finely grated lemon rind
    • 1½ tbs lemon juice
    • 4 (about 150g each) salmon fillets, skin-on
    • 1 bunch asparagus, halved lengthways
    • 100g baby spinach leaves
    • 50g soft feta, crumbled
    • ⅓ cup (95g) Greek-style yoghurt
    • Lemon wedges, to serve
      Description

      In this simple yet impressive dish, salmon fillets are topped with a quick and tasty dukkah crumb before baking. Then served with an asparagus, spinach and fetta salad.

      Method
      1. Step 1

        Preheat oven to 200°C. Line a baking tray with baking paper.
      2. Step 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. Step 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. Step 4

        Divide the salad and salmon among serving plates and serve with a dollop of yoghurt and lemon wedges.