Salmon is a great source of protein and a fantastic alternative to red and white meats. One of my favourite things about salmon is its high omega-3 content. Omega-3 fatty acids are important for brain functioning and heart health, with their consumption linked to being protective against Alzheimers disease, heart disease, heart attack and stroke (just to name a few!), as well as improving conditions such as depression and arthritis. The addition of Dukkah gives this dish an aromatic Middle Eastern flavour and adds extra protein with the addition of nuts! Enjoy!

Serves: 2
• 2 salmon fillets (~120g each)
• Olive oil spray
• ¼ cup Dukkah
• 10-12 walnuts
• 4 cups baby spinach
• 2x ¼ lemon

• Chop 4 walnuts finely.
• Combine walnuts and dukkah together in a small bowl.
• Sprinkle salmon fillets with the dukkah and walnut mixture and press firmly on skin side to coat.
• Heat a large non-stick frying pan over medium-high heat and spray with oil for no more than 7 seconds.
• Cook salmon skin side down for 3-4 minutes until crispy and then turn over and cook for a further 2-3 minutes for medium or until cooked to your liking.
• Divide over two plates baby spinach leaves, remaining walnuts and wedge of lemon and place salmon skin side up.
• Squeeze lemon on top of salmon and salad.