Dukkah-Crusted Salmon with Cavolo Nero & Greek Yogurt

• 3/4 cup roasted hazelnuts
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp chilli flakes
• 1 tbsp sesame seeds
• 1 tsp salt
• 4 x 5.5oz salmon fillets
• 1 tsp olive oil
• 1 bunch cavolo nero
• 1/2 tsp salt
• 1 lemon, halved
• 4 tbsp thick Greek yogurt

Here’s how

1. Crush the roasted hazelnuts in a pestle and mortar until roughly ground. Add the cumin, coriander, sesame seeds, chilli flakes, and salt, then mix well to combine.
2. Preheat your oven to 170°C (fan 150°C) / 340°F / Gas mark 3.
3. Place the salmon fillets on a non-stick baking tray and drizzle with olive oil.
4. Spoon the dukkah mixture generously over the salmon, pressing it lightly to ensure it sticks.
5. Bake for 15 minutes, or until the salmon is cooked through and the crust is golden and fragrant.
6. While the salmon is cooking, place the cavolo nero in a shallow pan with a little water and salt.
7. Squeeze in the juice of half a lemon and cook until just tender.
8. Once cooked, sprinkle extra dukkah over the cavolo nero for added crunch and flavor.
9. Serve the dukkah-crusted salmon with a generous spoonful of thick Greek yogurt and the zesty greens.
10. Finish with a squeeze of the remaining lemon for extra brightness before serving.