Preheat oven to 425 degrees.
Dukkah is an Egyptian spice blend that includes toasted nuts and seeds. It ramps up the flavor of salmon in this one-pan meal.
Servings and Ingredients
|Hy-vee nonstick olive oil cooking spray|
|1||(5-oz) pkg. baby spinach|
|⅓ c.||raw pistachios, chopped|
|1 tbsp.||fresh garlic, minced|
|¼ tsp.||Hy-Vee crushed red pepper|
|1 tbsp.||raw unsalted pistachios, finely chopped|
|1 tbsp.||unsalted cashews, finely chopped|
|1 tbsp.||sesame seeds|
|1 ½ tsp.||whole coriander seeds|
|1 ½ tsp.||whole cumin seeds|
|¼ tsp.||kosher salt|
|¼ tsp.||Hy-Vee cayenne pepper|
|4||(5-to-6-oz.) Hy-Vee Fish Market boneless, skinless salmon fillets|
|Hy-Vee nonstick olive oil cooking spray|
|Lime halves, optional|
Things To Grab
- Large oven-proof skillet, such as a cast-iron
- Paper towels
- Meat thermometer
Prepare Pistachio Spinach: Coat a large oven-proof skillet with nonstick spray. Add spinach to skillet. Cook and stir until spinach begins to wilt. Add pistachios, garlic, and crushed red pepper. Cook and stir for an additional minute. Remove to a serving bowl; cover and keep warm. Wipe out skillet with paper towels.
Toast pistachios, cashews, sesame seeds, coriander seeds, and cumin seeds in same skillet over medium heat. Toast 1 minute or until aromatic, stirring constantly. Transfer to a shallow dish. Stir in salt and cayenne pepper. Wipe out skillet with paper towels
Coat salmon with cooking spray and roll in pistachio mixture, until well-coated. Coat same skillet with cooking spray; heat over medium heat. Add salmon; cook 2 minutes. Carefully turn salmon over and transfer skillet to oven. Bake 7 minutes or until fish flakes easily with a fork (145 degrees) Serve salmon over pistachio spinach and with lime halves, if desired.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 65mg
- Sodium: 260mg
- Total Carbohydrates: 7g
- Protein: 33g