Slow-Roasted Dukkah Crusted Citrus Salmon

Ingredients

For the salmon:

• 1 lb skinless & boneless salmon filet
• 1 lemon
• 1 orange
• 3 Tbsp Dukkah nut & spice blend
• ¼ tsp each salt & pepper

For the salad:

• 2 cups arugula
• ⅓ cup fennel, thinly sliced
• ⅓ cup shaved carrot
• 2 Tbsp toasted pine nuts
• ½ avocado
• 1 Tbsp olive oil
• 1 tsp apple cider vinegar
• 1 tsp Orange Poppy Seed Dressing Blend

Instructions

1. Juice and zest half of the lemon and orange into a ziploc bag with salt & pepper. Place the salmon in the ziploc bag and place in the fridge and marinate for 2 hours. Take the salmon filet out of the fridge 30 minutes before cooking it.
2. Slice the other ½ of the lemon and orange into 4 slices. Lay the slices of the citrus on the bottom of a 8”x8” ceramic baking dish. Lay the salmon filet on top of the citrus slices. Gently pour the remaining citrus juice and zest from the ziploc bag over the top of the salmon filet making sure to pour over the entire filet.
3. Preheat the oven to 250°F. Take the 3 Tbsp of Dukkah and sprinkle evenly over the salmon filet. Gently press the Dukkah onto the salmon filet to make sure it sticks.
4. Place in the oven and cook for 45 minutes. After it is finished cooking, turn on the broiler and broil the salmon until the Dukkah crust is crunchy and starting to turn golden brown. Make sure you keep an eye on it because it will burn quickly under the broiler. Remove from the oven and let cool for 5 minutes.