Almond & oat crusted salmon with vegetable kebabs

Almond & oat crusted salmon with vegetable kebabs

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Almond & oat crusted salmon with vegetable kebabs

Almond & oat crusted salmon with vegetable kebabs image: Heart Foundation

  • Cooking Time30 minutes (preparation time 25 minutes plus 30 minutes soaking time)
  • Serves2 Serves 2
  • 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
  • Vegetable Kebabs
  • 6 Bamboo Skewers, soaked in water for 30 minutes
  • 1 medium red capsicum, halved, seeded, cut into chunks
  • 1 zucchini, cut into chunks
  • ½ red onion, cut into chunks
  • 6 cherry tomatoes
  • 2 cloves garlic, minced
  • ½ teaspoon freshly cracked black pepper
  • 2 lemon wedges, to serve

Method

  1. Preheat oven to 180°C. Line a small baking tray and a large baking tray with baking paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve salmon with vegetable skewers and a lemon wedge.

​Recipe: Heart Foundation

Ingredients

  • 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
  • Vegetable Kebabs
  • 6 Bamboo Skewers, soaked in water for 30 minutes
  • 1 medium red capsicum, halved, seeded, cut into chunks
  • 1 zucchini, cut into chunks
  • ½ red onion, cut into chunks
  • 6 cherry tomatoes
  • 2 cloves garlic, minced
  • ½ teaspoon freshly cracked black pepper
  • 2 lemon wedges, to serve

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