What’s the good of me sharing recipes for condiments if I don’t give you recipes to use them with! I’m here making good on my promise to bring you a great recipe using the black sesame and walnut dukkah I made a few weeks back (or any dukkah you might have on hand) – 5 Ingredient Baked Dukkah Salmon Sheet Pan Meal.
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. In fact I loved it so much, we’ve been having it regularly for the past few weeks.
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.
In fact, 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.
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. 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.
5 Ingredient Baked Dukkah Salmon
- 2 Salmon Fillets, Skin on
- 4 tablespoons Dukkah*
- 1 medium purple sweet potato (or potato), thinly sliced
- 1 bunch asparagus, ends trimmed
- 1 lemon, sliced
- Spray oil
Preheat oven to 200° Celsius (425° Fahrenheit)
Line a sheet pan with parchment paper and spray with oil. Lay the sweet potato 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 salmon fillets dry on both sides and then with the skin side down, spray a little oil on the top and press 1/2 of the dukkah onto each salmon fillet.
Place the fish, skin side down on the sweet potato rafts and add the asparagus and lemon 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.