The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Dukkah Salmon with Roasted Carrots & Quinoa
Add wow-factor to sustainably sourced salmon with a nutty dukkah topping, a vibrant blend of seeds and spices. Roast till tender and delicate, then serve with quinoa, sweet roasted carrots and fresh spinach. Finally, finish with a drizzle of yoghurt and tahini for some creamy decadence.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 tbsp Mindful Chef Middle Eastern spice mix (Roasted Cumin, Roasted Coriander, Cinnamon)
- 1 tbsp dukkah (Celery, Nuts, Peanuts, Sesame) (Sesame Seeds, Almonds, Peanuts, Pumpkin Seeds, Hazelnuts, Sunflower Seeds, Poppy Seeds, Walnuts, Celery Salt, Thyme, Coriander, Cumin, Black Pepper, Paprika, Cayenne)
- 4 salmon fillets (skin on) (Fish)
- 1 tbsp tahini (Sesame)
- 1 handful of fresh mint
- 1 garlic clove
- 3 carrot
- 1 unwaxed lemon
- 25g honey (use half)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 660
Protein: 43g
Carbs: 50g
Fat: 32g
Dukkah Salmon with Roasted Carrots & Quinoa
Add wow-factor to sustainably sourced salmon with a nutty dukkah topping, a vibrant blend of seeds and spices. Roast till tender and delicate, then serve with quinoa, sweet roasted carrots and fresh spinach. Finally, finish with a drizzle of yoghurt and tahini for some creamy decadence.
Cook time:
25 mins
Cuisine:
Mediterranean
Food group:
Fish
Allergens: Celery, Nuts, Peanuts, Sesame, Fish
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the carrots into 2cm-thick batons (peel optional). Finely chop or crush the garlic. Drain and rinse the chickpeas. Place all onto a lined baking tray and toss with the spice mix, half the honey, a pinch of sea salt and black pepper. Roast for 10 mins.
- Pick the mint leaves from the stalks and finely chop. Halve the lemon. Make the dressing; in a bowl, combine the yoghurt, tahini and juice from half the lemon. Season with sea salt and black pepper.
- After 10 mins of roasting, add the salmon to the tray. Season the salmon with sea salt and black pepper. Scatter over the dukkah. Bake for another 10-12 mins, until the salmon is cooked through.
- Heat a large frying pan on medium-high heat. Add the lentil and quinoa mix and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Remove the tray from the oven and add the lentil and quinoa mix and the mint. Season with sea salt and black pepper and stir to combine.
- Serve the lentil and quinoa mix with the salmon. Drizzle over the dressing. Cut the remaining lemon into wedges for garnish.
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