Weeknight delicious! Distinctive Dukkah Seasoning gets a revamp with Lemon Essence. Roast all on one pan. Top with a simple Minted Herb-Yogurt Sauce and Mint Leaves.

A fabulous all-in one pan cooking perfect for weeknights, company and holidays… think Easter and Passover!

Dukkah seasoning lends tons of Middle Eastern savory flavors to the salmon; the veggies and chickpeas are perfectly roasted beside the fish. Bold flavors and richness from ground nuts and spices adds tons of global flavors!

Impressive with minimal work… make the Lemony Dukkah before you stet the recipe please!

What’s on the Pan:

Salmon is coated with my Lemon Dukkah Seasoning ~ plus Yellow Summer Squash, Mini Colored Peppers, Chickpeas and Tomatoes on the Vine

Method & Timing:

The key to successful Sheet Pan Cooking is understanding timing!

What goes on the pan first?  – What takes the longest to cook.

1. Yellow Summer squash goes on first.
2. Roast for 10 minutes at 375 degrees (this takes the longest to cook.) Add chickpeas here if you like them Crispy, or at next step.
3. Salmon coated with Dukkah Seasoning is added in the center. Add Tomatoes on the Vine and Mini Pepper to fit on pan.
4. Roast all for 11 -12 minutes for Salmon Cooked “medium” at 145 degrees (internal temperature.) – all veggies will be perfectly cooked.

Serve with my Minted Herb-Yogurt Sauce and Mint Leaves!

This is my Dukkah Seasoning!

Ingredients:
Hazelnuts (blanched, no skin), Sesame Seeds, Dried Lemon Rind, Coriander, Cumin, Fennel and Kashmiri Chili Powder (can use hot paprika.)

What is Dukkah? (pronounced doo-kah)
An Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip (adding olive oil) with bread or fresh vegetables for an hors d’œuvre.

OOH! ~ Pre-made versions of Dukkah can be bought in the spice markets of Cairo, where they are sold in paper cones.

The word is derived from the Arabic for “to pound”,  since the mixture of spices and nuts is pounded together after being dry roasted to the perfect texture.

Why I Love this Recipe ~ and You Should Too!

• It’s healthy! Naturally Gluten Free, a Nutritionally Balanced Meal
• Low in fat, high on flavor! 
• High protein content with omega-3 fatty acids.
• EXTRA vegetables with minimal effort; cut squash, rinse tomatoes and mini peppers
• Cooks all on one Sheet Pan for easy clean up 
• Makes a fabulous salad! (I ate this for lunch ~ layer over lettuces and top with all the ingredients.)
• A great dish for Holidays – Easter & Passover!
• Learn to love new flavors – Dukkah is amazing! 
• I’m kind of obsessed with my Minted Herb-Yogurt Sauce and Mint Leaves – low fat deliciousness.

Enjoy! Let me know what you think!
Karen

Great Price, Fast & Accurate

Egyptian Sheet Pan Dukkah Salmon with Veggies & Chickpeas

Weeknight delicious! Disctintive Dukkah Seasoning gets a revamp with Lemon Essence. Roast all on one pan. Top with a simple Minted Herb-Yogurt Sauce and Mint Leaves.

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4 servings

Author: Karen Sheer a zest for life

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Ingredients

• 1/3 cup Lemony Dukkah Seasoning* see my recipe
• 1 1/2 teaspoons extra virgin olive oil
• 1 3/4 pounds salmon cleaned, dried cut into 4 portions
• 2 medium yellow summer squash cut into long slices 3/4" x 2"
• 1 cup cooked chickpeas skins rubbed off, if you can
• 8 miniature colorful peppers rinsed
• 8 medium tomatoes on the vine rinsed
• 3 teaspoons extra virgin olive oil divided
• 1/2 teaspoon kosher salt divided
• 1 recipe Karen's Minted Herb-Yogurt Sauce see recipe below
• 1 tablespoon fresh mint leaves
• 1 tablespoon thinly sliced scallions optional

Instructions

• Add 1/2 cup Dukkah into a small bowl to fit. Add 1 1/2 teaspoon olive oil; mix well to combine. Set aside.
• Preheat oven to 375 degrees.

  Place summer squash on the rimmed sheet pan. Rub I teaspoon of olive oil into each. Season with a modest amount of salt, pepper and Kashmiri chili powder (or hot paprika) - mix in.

  Roast in oven exactly 10 minutes.
• Remove from the oven. With a spatula, move squash to one side, chickpeas to the other.

  Add salmon to the center of the pan (oil underneath so it does not stick.) Top evenly with the Dukkah seasoning, patting down. Add a sprinkle of raw sesame seeds on top (like I did) for contrasting color.
• Add chickpeas, peppers and tomatoes to the pan, fitting them in. Drizzle the last 2 teaspoons of olive oil over them - season with salt, pepper and chili powder.
• Sprinkle 1/2 teaspoon Kosher salt over all.

  Roast in the oven 11 - 12 minutes. Check salmon with an instant read thermometer after 11 minutes. A "medium" doneness is 145 degrees. Add back to the oven if needed.

To serve:

• Portion salmon on each plate.

  Add all vegetables and chickpeas. Top salmon with a drizzle of Minted Herb-Yogurt Sauce and garnish with mint leaves. Serve with a lemon wedge if desired.

Notes

*Lemony Dukkah Seasoning - see recipe, (can use your favorite blend too.)

Minted Herb-Yogurt Sauce Recipe:
 Add 1/3 lightly packed mint leaves to boiling water, let stand 5 seconds. Drain, refresh with very cold water, dry and coarsely chop.
In a small 3 cup food processor add: blanched mint, 2 T. parsley, 2 1/2 T. fresh scallion (coarsely chopped) 1/3 cup Greek yogurt and 1/8 teaspoon sea salt. Process 30 seconds until blended and bright green. Refrigerate until needed, will thicken a bit. 

Instant Read Thermometer, great price, fast & accurate.
 
This recipe may not be reproduced without the consent of its author, Karen Sheer. 

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COURSE: Main Course, Main course salad

CUISINE: Egyptian, Middle eastern

KEYWORDS: Dukkah, Lemon Dukkah, Lemony Dukkah Recipe, Sheet pan Salmon with Dukkah

Nutrition Facts

Egyptian Sheet Pan Dukkah Salmon with Veggies & Chickpeas

Amount per Serving

Calories

475

% Daily Value*

Fat

 

24

g

37

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

7

g

Monounsaturated Fat

 

12

g

Cholesterol

 

109

mg

36

%

Sodium

 

387

mg

17

%

Potassium

 

1507

mg

43

%

Carbohydrates

 

18

g

6

%

Fiber

 

6

g

25

%

Sugar

 

6

g

7

%

Protein

 

46

g

92

%

Vitamin A

 

585

IU

12

%

Vitamin C

 

29

mg

35

%

Calcium

 

79

mg

8

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.