Dukkah-crusted red pepper salmon

6 INGREDIENTS • 5 STEPS • 35MIN

Dukkah-crusted red pepper salmon

Recipe

5.0

1 rating
Our responsibly sourced and deliciously succulent Scottish salmon is the perfect partner to Middle-Eastern inspired spices, vibrant Tenderstem broccoli and super-smooth houmous.
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Our responsibly sourced and deliciously succulent Scottish salmon is the perfect partner to Middle-Eastern inspired spices, vibrant Tenderstem broccoli and super-smooth houmous.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

35MIN

Total time

Ingredients

Servings
4
4
M&S Scottish salmon fillets
2 tsp
M&S dukkah
350 g
Tenderstem broccoli
1 jar
(190 g)
M&S roasted red pepper paste
1
M&S Remarksable Value lemon
1 pot
(230 g)
M&S houmous with extra virgin olive oil

Nutrition per serving

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Calories
297kcal
Fat
14.1 g
Saturates
1.2 g
Sugars
2.0 g
Salt
1063.7 mg
Love This Recipe?
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Dukkah-crusted red pepper salmon
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Sprinkle each salmon fillet (4) with ½ tsp dukkah (2 tsp).
step 2
Heat a splash of olive oil in a non-stick frying pan over a medium heat and fry the salmon fillets for three minutes on each side. Remove from the pan and leave to rest.
step 3
Heat a large frying pan with olive oil, add the broccoli (350 g) and season with salt and pepper. Cook for 3-4 minutes, until tender. You can steam the broccoli if you’d prefer.
step 4
Add the red pepper paste (1 jar) to the pan you cooked the salmon in. Halve the lemon (1/2) and squeeze in the juice from one half, along with 1 tbsp olive oil. Warm through over a low heat, season and set to one side.
step 5
Divide the broccoli between four plates, place the salmon alongside, with a dollop of the houmous (1 pot) and drizzle over the red pepper paste mix. Cut the rest of the lemon (1/2) into wedges and serve.
step 5 Divide the broccoli between four plates, place the salmon alongside, with a dollop of the houmous (1 pot) and drizzle over the red pepper paste mix. Cut the rest of the lemon (1/2) into wedges and serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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