Ingredients

 

1 piece salmon fillet

Spray coconut oil

Sea salt to season

Pepper to season

Fresh lemon juice

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Garnish Ideas

 

Fresh asparagus

Baby peas

Micro herbs

Coconut amino seasoning

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Spicy Dukkah Ingredients (optional)

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1 cup macadamias

1/3 cup sesame seeds

2 tbsp. cumin seeds

2 tbsp. coriander seeds

1 tbsp. chilli flakes

1 tsp. pink Himalayan salt

1 tsp. pepper

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Spicy Dukkah Directions

 

1. Preheat the oven to 160°C or 320°F.

2. Line a baking tray with baking paper.

3. Roast macadamias and sesame seeds until golden (be careful of over roasting the macadamias).

4. In a mortar and pestle, ground cumin and coriander seeds and add roast macadamias and sesame seeds once cool.

5. Slightly ground the mix again without over doing it as it will turn to a paste if ground too much.

6. Add ingredients into a mason jar.

7. Add chilli flakes, salt and pepper to the mix and close the jar lid and shake vigorously.

8. Keep Dukkah stored in the jar in the pantry for optimal shelf life.

 

 

Directions

 

1. Preheat the oven to 180°C or 356°F.

2. Line a large baking tray with baking paper.

3. Pat-dry salmon fillet with some paper towel.

4. Using a tablespoon coat Dukkah to one side of the fillet. (Optional step - you don’t have to use this if you are not using Dukkah in the recipe.)

5. Season with fresh lemon juice, sea salt and pepper.

6. Place in the oven for 15 minutes to bake.

7. Serve with fresh lemon and enjoy!

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Tip – Serve with asparagus, micro herbs and drizzle with coconut amino seasoning!

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Nutritional Information – based on 1 serve of salmon without Dukkah added

 

Calories: 327, Total Fat: 25g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 41mg, Potassium: 2mg, Total Carbohydrate: 0g, Dietary Fiber: 0g, Sugars: 0g, Protein: 25g