Skip to main content

Easy dukkah-crusted salmon with broad bean salad

Skip to IngredientsSkip to Method

Out of ideas for dinner? We have you covered with this easy dukkah-crusted salmon recipe. Accompanied by a broad bean salad, it’s fresh, tasty and filling. Tick!

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Easy dukkah-crusted salmon with broad bean salad


  • 2 wholemeal pita breads
  • 2 tbs extra virgin olive oil
  • 250g frozen broad beans
  • 4 radishes, thinly sliced
  • 200g cherry tomatoes, halved
  • 60g pkt Coles Australian Baby Rocket
  • 100g fetta, crumbled
  • 1 cup mint leaves
  • 2 tbs pistachio dukkah
  • 4 skin-on salmon fillets
  • 1 lemon, zested, juiced

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.


  1. Step 1

    Preheat oven to 180°C. Place bread on a baking tray. Brush with a little oil. Season. Bake, turning occasionally, for 5-7 mins or until crisp. Set aside to cool. Break into small pieces.
  2. Step 2

    Meanwhile, cook the broad beans in a medium saucepan of boiling water for 3 mins or until heated through. Refresh under cold water. Drain well. Peel and place in a large bowl with the radish, tomato, rocket, fetta and mint.
  3. Step 3

    Place dukkah on a plate. Add the salmon and turn to evenly coat.
  4. Step 4

    Heat half the remaining oil in a medium frying pan over medium heat. Cook the salmon for 3 mins each side for medium or until golden and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
  5. Step 5

    Combine the lemon juice, lemon zest and remaining oil in a small bowl. Drizzle over the broad bean mixture. Season and toss to combine. Divide among serving plates. Sprinkle with bread. Serve with the salmon.