Almond & oat crusted salmon with vegetable kebabs
- 2 x 100-120g 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
- 6 Bamboo Skewers, soaked in water for 30 minutes
- 1 medium red capsicum, halved, seeded, cut into chunks
- 1 zucchini, cut into chunks
- 1/2 red onion, cut into chunks
- 6 cherry tomatoes
- 2 cloves garlic, minced
- 1/2 teaspoon freshly cracked black pepper
- 2 lemon wedges, to serve
- Preheat oven to 180°C. Line a small baking tray and a large baking tray with baking paper. Set aside.
- 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.
- 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.
- 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.
- 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.
- Serve salmon with vegetable skewers and a lemon wedge.
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