Cooking time: 45 minutes
200g baby potatoes, unpeeled, washed
2 medium carrots, peeled, cut into sticks
2 medium parsnip, peeled, cut into roughly even sticks
1 Tbs butter, melted
1/3 cup macadamia nut dukkah
2 (230g) skinless salmon fillets
1 tsp extra virgin olive oil
1/2 bunch (160g) english spinach, ends trimmed
1/4 cup parsley, finely chopped and salt and pepper to taste
Pre-heat oven to 200°C (392°F).
Line a large baking tray with foil and lightly grease with cooking oil spray. Set aside.
Place baby potatoes, carrots and parsnips into a large microwave safe container. Pour over melted butter and chopped parsley and stir until well coated. Season with salt and pepper. Microwave on high for 6 minutes, then place vegetables in baking tray. Bake in over for 30-35 minutes or until vegetables are golden brown and crisp.
Meanwhile, spread the dukkah onto a large plate. Add salmon fillets and press down firmly to coat on both sides with dukkah.
Heat oil in a large 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 the vegetables between serving plates and top each with a piece of salmon to serve.