Over 40 Lifestyle Blogger | Fashion | Food | Fitness

Roast Salmon With Fennel And Pistachio Dukkha…

Roast Salmon with fennel and pistachio dukkha.

Dukkha is an Egyptian spice mix with can be used as a topping on meat fish, fish roasted veggies.

Keep what you don’t use in this recipe in an airtight container for up to 1 month.

This recipe has been designed to help with weight loss developed by a nutritionist.

How To Make Roast Salmon With Fennel And Pistachio Dukkha:

Serves 4


For the Dukkah:

To serve:

How To Make:

  1. Preheat the oven to 180C/fan 160C/gas 4.
  2. To make the dukkah, heat a small non-stick frying pan, once the pan is hot add the cumin, coriander and sesame seeds and dry roast for 30 seconds. Place all the ingredient is a smaller blender and process to a coarse powder.
  3. Cut each fennel bulb in half and cut each half into 3 wedges. Cook in boiling salted water for 10mins, then drain well and toss with 1 tbsp. olive oil.
  4. Place the fennel and salmon in a shallow ovenproof dish, then bake for 15mins.
  5. Place the fennel on a plate, top with the salmon, sprinkle 1 tbsp. of Dukkah over each piece of salmon and serve with Tenderstem broccoli or asparagus and new potatoes.

Per serving: 428cals, 24g fat, 4g saturated fat, 37g protein, 8g fibre, 12g carbohydrate, 4g sugar, 0.2g salt

Gluten-free/ Low carb/High protein.

*Recipe and recipe photography by American Pistachios*

*No Payment was received*

What do you think of this Roast Salmon With Fennel And Pistachio Dukkha recipe?

Fancy trying it?

0 comments so far.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi I’m Claire And Welcome to My Blog

Advertise Here


HIBS 100

HIBS100 Index of Home and Interior Blogs

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.