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  • Writer's pictureNava

Salmon with Asparagus and Dukkah

OH THE GUILT! I have been sooooo good, eating healthy and eating ZERO sugar for over a month. But after eating the Nachos I got an attack of the guilts! So what do I do to make myself feel better? I cook a healthy salmon dish to cleanse and counteract the yellow cheese and sour cream. Does it make me feel better? Kind of, I guess. I’ll tell you what would be better: if I didn't feel guilty and said to myself, 'that was delicious and I thoroughly enjoyed it and it’s ok to eat a sometimes food.' Now that I got that off my chest, let’s get on with this healthy salmon dish full of omega three and asparagus, packed with antioxidants and apparently also full of anti-ageing properties that help our brain fight cognitive decline and guilt (I just added that bit about the guilt).

Baked salmon on a plate with couscous, asparagus, dukkah seasoning and yoghurt sauce


  • 4 pieces of salmon fillet

  • 4 teaspoons olive oil

  • 4 cloves garlic, crushed

  • 2 tablespoons freshly squeezed lemon juice

  • Freshly ground pepper and sea salt to taste

  • 2 tablespoons finely chopped continental parsley for garnish


  • 250g pearl couscous

  • 2 bunches asparagus trimmed

  • 1 egg whisked with a fork

  • 1 packet (45g) lemon and herb dukkah with almond

  • Olive oil spray

Yoghurt sauce

  • 1/3 cup Greek yoghurt

  • 1 tablespoon olive oil

  • 1 tablespoon honey

  • Salt and pepper to taste



  1. Preheat the oven to 180c/200c.

  2. In a small bowl, mix the olive oil, crushed garlic, lemon juice, salt and pepper.

  3. Place salmon fillets in a baking dish lined with baking paper and drizzle the lemon and oil mixture, evenly over the fillets.

  4. Cook for 12-14min.


  1. Preheat the oven to 180c.

  2. Line a baking tray with baking paper.

  3. Cook couscous according to packet instructions.

  4. Place whisked egg in a rectangular dish long enough to fit the asparagus.

  5. Pour the dukkah into another rectangular dish that can also accommodate the asparagus.

  6. Dip the asparagus in the egg then coat with dukkah and put into the prepared baking tray. Spray with olive oil and cook in the oven for 6-8 minutes.

Yoghurt sauce

  1. Mix yoghurt and honey, gradually whisk in oil. Season with salt and pepper.



PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!

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