Oven Baked Dukkah Salmon, Potatoes & Asparagus

Another easy traybake dinner. Dukkah is usually available in the spice section of your supermarket and is a really easy way to add lots of flavour to your dish.

TIP: Cooking times may change depending on how thick your piece of salmon is. We've taken the skin off, however it's up to you if you want to leave it on.

Cook time: 35 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of salmon fillet (skin off)

1 tablespoon of dukkah

150 grams of potato, thin slices

80 grams of asparagus spears

1 teaspoon of extra virgin olive oil or cold pressed coconut oil (in total)

Pinch of sea salt

Lemon wedge to serve

Snow pea sprouts (optional)

Method

Heat the oven to 180°C/350°F/Gas4 & line a baking tray with baking paper.

Rub 1/2 tsp oil & a pinch of salt into the potato slices and place them onto the tray & into the oven. Cooking time will take around 30-35mins in total.

Press the dukkah into the top side of the salmon piece & drizzle with a little oil. Rub a little oil into the asparagus spears.

Check the potatoes at *20mins and if they are turning brown add the salmon & asparagus. These will only take around 10mins. If you salmon is a thick piece of salmon it may need around 15mins in total.

Once cooked place everything on a serving plate with your lemon wedge & sprouts (optional).

*Note: Total cooking time of the potatoes & salmon will depend on how thick both are. If the potatoes aren't browning by 20mins, leave them a little longer before adding the salmon. The asparagus will only take 5-10mins.

Calories: 401
Protein: 27.8
Carbs: 22.8
Fibre: 5.2
Fat: 20.9

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