Baked Dukkah Salmon
This sheet pan meal recipe is the epitome of a quick midweek dinner. It is all cooked on one sheet pan (yay for less washing up) and the addition of dukkah is what elevates it to tasting far more fancy than you would anticipate ever eating at home on a weeknight.
The dukkah crusted salmon is sitting on a little raft of purple and white sweet potato which cooks first and then when you add the salmon you also throw asparagus and lemon on the pan to bake – it couldn’t be easier.
This 5 ingredient baked dukkah salmon is the perfect dish when you’ve had a big day and don’t really feel like cooking – it is part of why it has made it into our regular repertoire of weeknight dishes.
Ingredients 7
2 salmon fillets, skin on
4 tbsp dukkah
1 purple sweet potato, medium, thinly sliced
1 bunch asparagus, ends trimmed
1 lemon, sliced
olive oil spray
salt and pepper, to taste
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Method 4
Preheat oven to 200° Celsius (425° Fahrenheit)
Line a sheet pan with parchment paper and spray with oil. Lay the into two 'raft' shapes by overlapping them in a circle. Spray the tops with olive oil and place in the oven for 20 minutes until golden and crisp at the edges.
Meanwhile, pat the dry on both sides and then with the skin side down, spray a little oil on the top and press 1/2 of the onto each salmon fillet.
Place the fish, skin side down on the rafts and add the and to the sheet pan. Season it all with salt and pepper and then bake for 12 minutes until the fish is just cooked through and the asparagus is tender.
Amanda Michetti's tips
Fish is so wonderful when baked in the oven, and especially salmon. After the rafts have been baking for 30 minutes, all you need to do is pop the salmon and the asparagus in for another 12 minutes and both will be cooked to perfection.
Despite the relative simplicity of this dish it looks and tastes incredible (largely thanks to the dukkah). It could easily be served to guests at your next dinner party and they would be none the wiser as to how easy and simple it was to make.
