Dukkah Crusted Salmon

Dukkah Crusted Salmon
* 4 x 170g Tassal Atlantic Salmon portions
* 1/2 cup dukkah seasoning
* 200g sweet potato, peeled and sliced
* 1 zucchini, sliced lengthwise
* 1 red capsicum, cut into chunks
* 2 potatoes, sliced with skin on
* 3 tbsp oil
* 1/2 cup hommus, to serve
* to garnish, lemon rind

Method: Place the dukkah into a shallow dish and coat the salmon portions on all sides. Press the dukkah firmly to adhere. Toss the vegetables in 1 tbsp of oil and coat well. Heat the griddle plate or BBQ for 2 minutes over a medium heat and grill vegetables on both sides for 2-3 minutes. Whilst vegetables are cooking heat the remaining oil in a non stick pan for 1 minute over a medium heat and cook the salmon for 2 minutes on each side. Divide the vegetables evenly onto serving plates and top with a salmon portion. Garnish with lemon rind and serve with hommus dip.