Dukkah Dusted Salmon With Asparagus and Celeriac

This is a simple way to make salmon fillets with a dusting of flavorful dukkah, an Egyptian nut and spice blend. I love the combination of asparagus, celeriac and red onion.     

What to buy (serves 2):

• 4 (6-ounce) salmon fillets (preferably wild), pin bones removed
• salt and pepper, to taste
• 4 tablespoons olive oil
• 1 cup celeriac, cut into 1 inch pieces
• 1 bunch asparagus, cut into 1 inch pieces
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 tablespoons sour cream
• 1 lemon, juice half and cut remaining half into wedges
• 1 tablespoon Dukkah spice blend (ground coriander, fennel seeds, cumin, black sesame seeds)
• 1 bunch parsley, finely chopped
• 1 tablespoon pistachios, finely chopped

What to do:

• pat salmon with paper towel to dry and season with salt and pepper
• heat 2 tablespoons olive oil in pan over medium-high heat and add celeriac, asparagus, red onion and garlic
• cook vegetables for 5-6 minutes, stirring occasionally, set aside
• in the same pan, heat 2 tablespoons olive oil and add seasoned fillets, cooking for 4-5 minutes on each side until they reach your desired doneness
• meanwhile, toss cooked vegetables with sour cream and lemon juice, season with salt and pepper
• plate vegetables, topping with salmon fillet and sprinkle with pistachios, Dukkah spice, parsley leaves
• serve with lemon wedge