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Photo of Dukkah salmon with super green salad by WW

Dukkah salmon with super green salad

Total Time
50 min
15 min
35 min
Quinoa and Dukkah crumbed salmon fillet served with golden potatoes and a pea, watercress, mint and apple salad.


Baby potatoes

400 g, (chat) halved

Cooked quinoa

¾ cup(s), (150g) tri-colour (Use 3/4 cup)


1 tbs, pistachio

Skinless salmon

500 g, (4x125g)

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Fresh lemon rind

2 tsp, finely grated

Green shallot(s)

1 individual, finely chopped

Frozen green peas

2 cup(s), (240g), thawed


½ cup(s), 1/4 bunch

Fresh mint

1 cup(s)

Green apple, unpeeled

1 medium, cut into matchsticks

Reduced fat feta cheese

60 g, crumbled


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place potato on tray and lightly spray with oil. Season with salt and pepper and bake for 25 minutes or until golden and tender.
  2. Combine quinoa and dukkah on a large plate. Coat salmon on both sides by pressing mixture onto fish. Lightly spray with oil. Season and place on tray with potato. Bake for 8-10 minutes or until fish is cooked.
  3. Meanwhile, stir yoghurt, lemon rind and shallot in a bowl until combined and season with salt and pepper.
  4. Place fish, peas, watercress, mint, apple and feta on serving plates and drizzle with dressing. Add potatoes and serve.


SERVING SUGGESTION: Lemon wedges. TIP: You’ll find pistachio dukkah in the spice aisle of your supermarket.