Oat Crusted Salmon With Veggie Kebobs

Eli Ben-Yehuda

Written by Eli Ben-Yehuda

On July 21, 2020

Salmon is a wonderful fish to enjoy especially if you are maintaining a heart-healthy diet. This fish is rich in Omega-3 fatty acids, high in B-vitamins, is a great source of potassium, and may reduce the risk of heart disease.

The recipe not only features the “Oat Crusted Salmon” but also a side of veggie kebobs to make this a complete heart-healthy meal.

Ingredients

  • 2 x 100-120g salmon fillets
  • 1 tablespoon rolled oats
  • 1 tablespoon almonds
  • 1 tablespoon fresh dill
  • 2 teaspoons lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil

Vegetable Kebabs

  • 6 Bamboo Skewers, soaked in water for 30 minutes
  • 1 medium red capsicum, halved, seeded, cut into chunks
  • 1 zucchini, cut into chunks
  • ½ red onion, cut into chunks
  • 6 cherry tomatoes
  • 2 cloves garlic, minced
  • ½ teaspoon freshly cracked black pepper
  • 2 lemon wedges, to serve
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Directions:

1. Preheat oven to 180°C/ 366 F. Line a small baking tray and a large baking tray with baking paper. Set aside

2. To prepare salmon crust, place rolled oats, almonds, dill, lemon zest, lemon juice and olive oil in a mortar and pestle and pound until paste forms. If you don’t have a mortar and pestle, a small food processor can be used instead.

3. Place salmon fillets onto prepared small baking tray and press crust on top. Bake in the oven for 10-15 minutes until salmon is cooked and crust is golden.

4. To prepare vegetable skewers, place capsicum, zucchini, red onion, cherry tomatoes, garlic, and pepper into a small bowl and toss to combine. Thread the vegetables onto 4 skewers.

5. Place vegetable skewers onto the prepared large baking tray and bake in the oven for 10-15 minutes until vegetables are roasted and cooked through.
Serve salmon with vegetable skewers and a lemon wedge.

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