Slow-Roasted Salmon and Pistachio Dukkah with Warm Spinach and Potatoes

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This slow-roasted salmon recipe pairs perfectly with pistachio dukkah and warm spinach and potatoes for a vibrant, flavorful dish. Inspired by a warm and convivial cooking atmosphere, it’s an elegant meal that’s as visually stunning as it is delicious.

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Prep Time:15

Cook Time:40

Total Time:55

Course: Main Course

Cuisine: Californian

Keyword: Dill, Dukkah, Pistachios, Potatoes, Salmon, Spinach

Servings: Servings

Calories: 532kcal

Author: Pascale Beale

Ingredients

For the Salmon and Herb Relish

Olive oil
1¼ pounds salmon filet, cut into four equal parts
½ cup packed parsley, finely chopped
¼ cup packed dill, finely chopped
2 green onions, finely sliced
3-4 sprigs lemon thyme, leaves only
1 lemon, zest and juice
Salt and pepper

For the Spinach and Potatoes

⅔ pound baby potatoes
Olive oil
1 shallot, peeled and thinly sliced
2 green onions, trimmed and thinly sliced
1 pound spinach, washed, dried and sliced into ½-inch wide strips
Salt and pepper
Juice of ½ lemon
8 dates, pitted and chopped

For the Pistachio Dukkah

1 tablespoon Herbes de Poisson, or a mix of fennel, mustard and coriander seeds
⅓ cup (2 ounces) pistachios, chopped
1 tablespoon sesame seeds
½ tablespoon oregano, finely chopped

Instructions

Preheat oven to 350°F.
Drizzle a little olive oil onto a rimmed sheet pan or shallow baking dish. Lay the salmon in the pan and turn it twice to coat it.
In a small bowl, combine the parsley, dill, green onions, lemon thyme, lemon zest and juice, a good pinch of salt and 5–6 grinds of pepper. Add ½ tablespoon of olive oil and combine again. Spread the mixture all over the salmon. Roast in the center of the oven for 17–18 minutes.
While the salmon is roasting, prepare the spinach and potatoes. Cook the potatoes in boiling water until just knife-tender, about 9–10 minutes. Drain and return the potatoes to the pan to keep warm.
Pour 2 tablespoons of olive oil into a large pan placed over medium-high heat. Add the shallot and green onions and cook, stirring frequently, until soft, translucent and with a touch of color. Toss in the spinach, and cook until just wilted. This will only take a minute or so. Season with a large pinch of salt and 5–6 grinds of pepper. Add the lemon juice and chopped dates, and gently combine. Remove from the heat but leave in the pan.
To make the dukkah, place a small skillet over medium heat. Add the Herbes de Poisson and dry roast until they release their fragrance. As soon as you can smell the spices, add the pistachios and cook, stirring frequently, until they are just browned. Add the sesame seeds and cook 1 minute more. Spoon into a small bowl and let cool. Add the chopped oregano and combine.
Spoon the spinach mixture into a serving dish. Slice the potatoes in half lengthways and tuck them into the spinach. Place the salmon on top of the vegetables and spoon the dukkah down the center of the salmon. Serve immediately.

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