Almond & oat crusted salmon with vegetable kebabs

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

1/2 red onion, cut into chunks

6 cherry tomatoes

2 cloves garlic, minced

1/2 teaspoon freshly cracked black pepper-2 lemon wedges, to serve

Method:

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

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.

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.

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.

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.