Dukkah Fish and Veggie Wedges – Low FODMAP

Dukkah Fish and Veggie Wedges – Low FODMAP

Total Time 1 hour
Servings 4


  • cup Macadamia nut
  • 400 g Salmon x4 skinless fillets
  • 1 tbsp Olive oil extra virgin
  • 340 g English spinach ends trimmed
  • 400 g Baby potatoes unpeeled and washed
  • 400 g Baby carrots unpeeled and washed
  • 2 tbsp Butter melted
  • ½ cup Parsley finely chopped
  • Salt and pepper to taste


  • Preheat oven to 200°C. Line a large baking tray or roasting dish with aluminium foil and lightly grease with cooking oil spray. Set aside.
  • Place baby potatoes and carrots into a large microwave safe bowl. Pour over melted butter and chopped parsley and stir until potatoes and carrots are well coated. Season with salt and pepper as desired.
  • Cover bowl with plastic wrap, piercing with a fork to allow steam to escape. Microwave on high for 6 minutes, thenplace potatoes and carrots in roasting dish. Bake in oven for 30-35 minutes or until vegetables are golden brownand crisp.
  • Meanwhile, spread the dukkah onto a large plate. Add salmon fillets and press down firmly to coat on both sideswith dukkah.
  • Heat oil in a large frying pan over medium heat. Add the salmon and cook for 2-3 minutes on each side or until cooked through to your liking. Transfer salmon to a plate and cover with foil to keep warm
  • Add the spinach to the pan and cook, stirring until wilted slightly. Season with salt and pepper to taste.
  • Divide roasted potatoes, carrots and spinach between serving plates and top each with a piece of salmon to serve


Carbohydrates: 20gProtein: 35gFat: 30gSaturated Fat: 10gFiber: 11gSugar: 7g
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