Weeknight delicious! Distinctive Dukkah seasoning updated with bright lemon. Roast everything on one pan and finish with a simple minted herb-yogurt sauce and fresh mint leaves.
An easy all-in-one sheet pan meal that’s perfect for weeknights, company, and holidays like Easter and Passover.
Dukkah brings warm Middle Eastern spices and nutty richness to salmon while the vegetables and chickpeas roast alongside. Adding lemon rind to the dukkah lifts and brightens the blend.
Impressive results with minimal effort. Make the Lemony Dukkah ahead of time if you can.
What’s on the pan
Salmon coated in Lemony Dukkah, with yellow summer squash, colorful mini peppers, chickpeas and tomatoes on the vine.
Method & timing
Timing is key for successful sheet pan cooking: put on the pan what takes longest to cook first.
1. Start with the yellow summer squash. Roast at 375°F (190°C) for 10 minutes—this is the longest-cooking item. If you like crispy chickpeas, add them now; otherwise add them later.
2. After 10 minutes, move the squash to one side, place the salmon in the center (oiled underneath to prevent sticking) and pat the Lemony Dukkah on top. Fit tomatoes and mini peppers around the fish, and add chickpeas if not already on the pan.
3. Roast everything together 11–12 minutes for salmon cooked to medium (about 145°F internal temperature). Vegetables will be perfectly tender and slightly caramelized.
Serve with Minted Herb-Yogurt Sauce and fresh mint leaves.
This is my Lemony Dukkah
Typical ingredients
Blanched hazelnuts, sesame seeds, dried lemon rind, coriander, cumin, fennel and Kashmiri chili powder (or hot paprika).
What is dukkah? (pronounced doo-kah) It’s an Egyptian and Middle Eastern condiment of dry-roasted nuts, seeds and spices. Traditionally served as a dip with olive oil and bread or fresh vegetables.
In Cairo, vendors often sell pre-made dukkah in paper cones. The name comes from the Arabic for “to pound,” reflecting how the toasted ingredients are crushed together to the desired texture.
Why you’ll love this recipe
- Healthy and naturally gluten free — a balanced, flavorful meal.
- Low in added fat yet rich in flavor from nuts and spices.
- High in protein and omega-3 fatty acids from the salmon.
- Extra vegetables with minimal prep: slice squash, rinse tomatoes and peppers.
- One-sheet pan cooking for easy cleanup.
- Great served as a warm main or layered over greens for a hearty salad.
- Excellent for holidays and entertaining.
- An easy way to discover the delicious flavors of dukkah.
- The Minted Herb-Yogurt Sauce is fresh, low-fat and addictive.
Enjoy! Let me know what you think!
Karen
Great price, fast & accurate.
Egyptian Sheet Pan Dukkah Salmon with Veggies & Chickpeas
Equipment
- 1 large rimmed sheet pan
Ingredients
- 1/3 cup Lemony Dukkah Seasoning* (see note)
- 1 1/2 teaspoons extra virgin olive oil
- 1 3/4 pounds salmon, cleaned, dried and cut into 4 portions
- 2 medium yellow summer squash, cut into long slices (about 3/4″ x 2″)
- 1 cup cooked chickpeas (skins rubbed off if possible)
- 8 miniature colorful peppers, rinsed
- 8 medium tomatoes on the vine, rinsed
- 3 teaspoons extra virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1 recipe Karen’s Minted Herb-Yogurt Sauce (see below)
- 1 tablespoon fresh mint leaves
- 1 tablespoon thinly sliced scallions (optional)
Instructions
- Mix 1/2 cup dukkah with 1 1/2 teaspoons olive oil in a small bowl until combined. Set aside.
- Preheat oven to 375°F (190°C). Place summer squash on a rimmed sheet pan and rub with 1 teaspoon olive oil. Season lightly with salt, pepper and Kashmiri chili powder or hot paprika. Roast 10 minutes.
- Remove pan. Move squash to one side and chickpeas to the other. Place salmon in the center on a bit of oil so it won’t stick. Pat the dukkah mixture evenly onto the salmon. Sprinkle raw sesame seeds if using.
- Add chickpeas, peppers and tomatoes, fitting them around the salmon. Drizzle the remaining 2 teaspoons olive oil over the vegetables and season with salt, pepper and chili powder.
- Sprinkle 1/2 teaspoon kosher salt over everything. Roast 11–12 minutes, then check salmon with an instant-read thermometer. Medium is about 145°F. Return to the oven if needed until done.
To serve
- Portion salmon onto plates and add vegetables and chickpeas.
- Drizzle with Minted Herb-Yogurt Sauce, garnish with fresh mint leaves and scallions if using. Serve with a lemon wedge if you like.
Notes
*Lemony Dukkah Seasoning: see recipe (or substitute your favorite dukkah). Typical components include blanched hazelnuts, sesame seeds, dried lemon rind, coriander, cumin, fennel and Kashmiri chili or paprika.
Minted Herb-Yogurt Sauce
Blanch 1/3 cup lightly packed mint leaves in boiling water for 5 seconds, drain, refresh in ice water, dry and coarsely chop. In a small food processor combine the blanched mint, 2 tablespoons parsley, 2 1/2 tablespoons chopped scallion, 1/3 cup Greek yogurt and 1/8 teaspoon sea salt. Process about 30 seconds until bright green and blended. Refrigerate until needed; the sauce will thicken slightly.
Nutrition
Calories: 475 kcal • Carbohydrates: 18 g • Protein: 46 g • Fat: 24 g • Fiber: 6 g
Nutrition information is an approximation.
Additional info
Course: Main Course, Main course salad • Cuisine: Egyptian, Middle Eastern
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