The Dinner Planner


Dukkah Crusted Salmon with Sweet Potato Salad

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Servings 4


  • 4 125 gram skinless salmon fillets
  • 30 grams dukkah - we used the Table of Plenty range. One packet is enough for 6 people.
  • 600 grams sweet potato - cut into 1.5 cm dice
  • 1 zucchini - cut into 2.5 cm dice
  • 2 tomatoes - cut into 8 wedges
  • 1 red onion - sliced
  • 2 garlic cloves - crushed
  • 120 grams baby spinach
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 lemon


  • Preheat oven to 200C
  • On a large baking tray, place the sweet potato, zucchini, tomatoes and onion. Drizzle/spray with a little olive oil and season with salt and pepper. Place in oven to roast for 20 minutes,
  • Pour dukkha onto a plate. Season salmon with salt and pepper. Place a piece of salmon on the dukkha and roll to coat all sides. Repeat until all done.
  • Heat a tablespoon of oil in a large frypan on medium high heat. Cook each side of the salmon for about 2 minutes. Remove and set aside.
  • In a large bowl, add the spinach, roasted vegetables, balsamic vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Toss to combine.
  • Serve salmon and salad with a wedge of lemon.

Tips and Variations



Calories: 463kcal | Carbohydrates: 42g | Protein: 33g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 116mg | Potassium: 1002mg | Fiber: 8g | Sugar: 11g | Vitamin A: 24458IU | Vitamin C: 42mg | Calcium: 176mg | Iron: 3mg

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