Dukkah-Crusted Salmon with Smashed Potatoes
This salmon recipe is a great option for your Easter meal with family and friends. Using dukkah adds so much flavour without the need for rich or creamy sauces.
You can prepare this and have it on the table in under 40 minutes. And with just 5 main ingredients, there’s no need to let entertaining stress you out over Easter.
The Healthy Mummy is running a Countdown to Easter Challenge where we hope to help everyone lose up to 4kg* before April 13. PLUS you can win some great prizes.
Find out more about the Countown to Easter Challenge HERE.
This recipe comes straight from our Healthy Easter Cookbook eBook.
Available now, it contains 57 delicious recipes to feed your friends and family over Easter. Check out the book in our shop HERE.
- 4 potatoes
- 4 cloves garlic crushed
- 1 tbsp extra virgin olive oil
- 1/3 cup dukkah a Middle Eastern seed & spice mix
- 400 g salmon fillets 100g per fillet, skinless
- cooking oil spray
- 4 cups baby spinach
- Preheat oven to 200C.
- Chop potatoes into chunks (no need to peel) and steam on the stovetop in a steaming basket until just tender (around 10 minutes). Or use a microwave steamer and steam on high for 8-10 minutes depending on microwave power.
- Transfer potatoes to a roasting pan. Use the back of a spoon to lightly crush the potatoes (just enough to break the skin and flatten slightly). Combine garlic and olive oil and spoon over crushed potatoes. Bake potatoes for 20-30 minutes or until golden and crisp.
- Meanwhile, place the dukkah on a plate. Add the salmon fillets and press firmly to coat on both sides.
- Heat a non-stick frying pan over medium heat. Lightly spray with cooking oil. Add the salmon and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- Add the spinach to the pan and cook for 1 minute or until the spinach just wilts.
- Serve salmon with potatoes and spinach.
386 calories per serve.
Check out the book in our shop HERE.