Dukkah Crusted Salmon

Ingredients

4 Tassal Tasmania Salmon fillets
½ cup dukkah
200g sweet potato, peeled and sliced
1 zucchini, sliced lengthwise
1 red capsicum, cut into chunks
2 potatoes, sliced with skin on
3 Tbsp olive oil
½ cup hummus, to serve
lemon zest, to garnish

Place the dukkah into a shallow dish and coat the salmon portions on all sides. Press the dukkah firmly to adhere. Toss the vegetables in 1 Tbsp of oil and coat well. Heat the griddle plate or BBQ for 2 minutes over a medium heat and grill vegetables on both sides for 2 – 3 minutes. Whilst vegetables are cooking heat the remaining oil in a non stick pan for 1 minute over a medium heat and cook the salmon for 3 minutes on each side. Divide the vegetables evenly onto serving plates and top with a salmon portion. Garnish with lemon rind and serve with hommus dip.