Baked Salmon with Lemon and Green Dukkah

Green Dukkah is one of those blends that surprises you in the best way. With toasted almonds, green pistachios, and aromatic fennel seeds, it brings a nutty crunch and subtle complexity to just about anything.

Here, it’s generously sprinkled over salmon and roasted in the oven until the topping turns golden and crisp, gently melting into the fish. Thin lemon slices add brightness and tang, rounding out the flavors beautifully. It’s the kind of dish that looks impressive, tastes amazing – and just happens to be easy too.

It’s one of those meals that feels special enough for guests but is simple enough to make on a weeknight. All it needs is a side of new potatoes, a fresh salad, and maybe a glass of something cold.

600–800 g salmon (a whole side or individual fillets)
3–4 tsp Green Dukkah
1 organic lemon, thinly sliced
Optional: olive oil or butter for brushing
Salt to taste

Preheat the oven to 180°C (fan).

Place the salmon skin-side down in an ovenproof dish. Pat it dry and brush lightly with olive oil or butter if you want extra moisture.

Arrange the lemon slices on top, then sprinkle generously with Green Dukkah – don’t hold back, this is where the flavor magic happens. Season with a little salt.

Bake in the oven for 15–20 minutes, depending on the thickness of your salmon. It should be just cooked through and still beautifully juicy.

Serve right away with steamed new potatoes, a crisp salad – and maybe a little extra Dukkah at the table.

Enjoy!