HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Salmon & Garlic Yoghurt
Dukkah Salmon & Garlic Yoghurt

Dukkah Salmon & Garlic Yoghurt

with Roast Veggie Medley

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They say to eat the rainbow so we've created a meal that'll get you feeling all healthy and happy. This delightful dinner is loaded with roasted veggies while a crispy dukkah-coated salmon makes it a nutritionally balanced plate of pure goodness.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkFishSesameTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 unit


1 unit


1 unit

red onion

1 unit


2 clove


1 packet

Greek-style yoghurt


1 packet


(ContainsFishMay be present Crustacea, Milk, Soy)

1 sachet


(ContainsSesame, Tree NutsMay be present Milk, Soy, Gluten, Peanuts)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2722 kJ
Fat34.9 g
of which saturates7.3 g
Carbohydrate42.7 g
of which sugars27.2 g
Dietary Fibre0 g
Protein37.8 g
Cholesterol0 mg
Sodium621 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled), zucchini and beetroot into 1cm chunks. Slice the red onion and tomato into 2cm wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.


Place the sweet potato and beetroot on one oven tray lined with baking paper. Place the zucchini, tomato and onion on a second oven tray lined with baking paper. Drizzle with both trays with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast both trays until tender, 25-30 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.


While the veggies are roasting, finely chop the garlic (or use a garlic press). Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt and a pinch of salt, then stir to combine. Set aside.


In a medium bowl, combine the salmon, a drizzle of olive oil and a sprinkle of the dukkah. Toss to coat and set aside. When the veggies have 10 minutes cook time remaining, return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).

TIP: The spice blend will char in the pan, this adds to the flavour!


In a large bowl, combine the roasted veggies and baby spinach leaves. Toss to combine.


Divide the roast veggies and dukkah salmon between plates. Serve with the garlic yoghurt.