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!
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
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.
Method
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.
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.
Step 3
Place dukkah on a plate. Add the salmon and turn to evenly coat.
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.
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.
