Egyptian-inspired · Dinner
Dukkah salmon with roasted carrots
Dukkah salmon with roasted carrots brings together nutty salmon, roasted carrots, lemony lentils, and yogurt in a colorful, weeknight-ready dinner.
Equipment
- Large rimmed sheet pan
Ingredients
1× recipe · Makes 4 servings
- 4 salmon fillets, 5 ounces each
- 1 1/2 cups cooked brown lentils
- 1 pound carrots, cut into batons
- 1 red onion, cut into wedges
- 3 tablespoons dukkah
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1/2 cup fresh parsley leaves
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus black pepper
Instructions
Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.
Combine 3 tablespoons dukkah, 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice into a smooth sauce. Pat 4 salmon fillets, 5 ounces each dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 1 pound carrots, cut into batons and 1 red onion, cut into wedges with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.
Roast, turning the vegetables once, until the salmon flakes at the edges and reaches 145°F. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.
Rinse 1 1/2 cups cooked brown lentils if needed, drain well, and warm gently. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Dukkah salmon with roasted carrots with 1/2 cup fresh parsley leaves.
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