- ¾ cup (100g) breadcrumbs
- 1 packet Murrungundy Pistachio Dukkah
- ¼ cup coriander, chopped
- 1 tbsp olive oil
- 1 tsp lemon rind, grated
- 1 tbsp lemon juice
- 4 salmon fillets
- Lemon wedges to serve
- Preheat oven to 200°C (390°F) and line a baking tray with baking paper. Combine breadcrumbs, Murrungundy Pistachio Dukkah, coriander, half the oil, lemon rind and lemon juice in a bowl.
- Place the salmon skin-side down on the prepared tray, season with salt and pepper to taste, sprinkle the salmon with the prepared dukkah mixture evenly pressing down to coat.
- Bake salmon for 12-15 minutes or until cooked to your liking. Serve with lemon wedges.
This recipe serves 4.