Almond and oat crusted salmon with vegetable kebabs
6 serves
55 m
30 m
Ingredients
- 2 x 100-120 g salmon fillets
- 1 tablespoon rolled oats
- 1 tablespoon almonds
- 1 tablespoon fresh dill
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
Vegetable Kebabs
- 6 Bamboo Skewers, soaked in water for 30 minutes
- 1 medium red capsicum, halved, seeded, cut into chunks
- 1 zucchini, cut into chunks
- ½ red onion, cut into chunks
- 6 cherry tomatoes
- 2 cloves garlic, minced
- ½ teaspoon freshly cracked black pepper
- 2 lemon wedges, to serve
Method
Step 1
Preheat oven to 180 °C. Line a small baking tray and a large baking tray with baking paper. Set aside.
Step 2
To prepare salmon crust, place rolled oats, almonds, dill, lemon zest, lemon juice and olive oil in a mortar and pestle and pound until paste forms. If you don’t have a mortar and pestle, a small food processor can be used instead.
Step 3
Place salmon fillets onto prepared small baking tray and press crust on top. Bake in the oven for 10-15 minutes until salmon is cooked and crust is golden.
Step 4
To prepare vegetable skewers, place capsicum, zucchini, red onion, cherry tomatoes, garlic and pepper into a small bowl and toss to combine. Thread the vegetables onto 4 skewers.
Step 5
Place vegetable skewers onto the prepared large baking tray and bake in the oven for 10-15 minutes until vegetables are roasted and cooked through.
Step 6
Serve salmon with vegetable skewers and a lemon wedge.
