Name: "Everything Spice" Crusted Salmon with Avocado, Cucumber & Caper Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 3 tbsp capers; 3 English cucumbers; 1 small bunch fresh dill; 1 ½ medium red onions; 1.02 kg salmon fillet; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; onion powder; poppy seeds; red wine vinegar; salt; sesame seeds

"Everything Spice" Crusted Salmon with Avocado, Cucumber & Caper Salad"Everything Spice" Crusted Salmon with Avocado, Cucumber & Caper Salad — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

3 tbsp capers

3 English cucumbers

1 small bunch fresh dill

1 ½ medium red onions

1.02 kg salmon fillet

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

onion powder

poppy seeds

red wine vinegar

salt

sesame seeds

Instructions

Preheat oven to 230°C (450°F). Coat a large baking sheet pan with a thin layer of oil and set aside.

Wash and dry the fresh produce.

Place seeds and spices in a small bowl; stir to combine the "everything spice" mixture.

Pat the salmon dry with paper towels and place, skin-side down, on the baking sheet. Spread with Dijon, then sprinkle evenly with the spice mixture, pressing gently to adhere.

Place fish in the oven (it doesn't have to be fully heated) and bake until cooked through, about 10 minutes. Remove from oven.

Meanwhile, place oil, vinegar, capers, and salt in a large bowl; stir to combine the dressing.

Peel, halve, and thinly slice onions crosswise into half-moons. Add to the bowl with the dressing.

Trim and slice cucumbers crosswise into thin rounds. Add to the bowl.

Halve and pit avocados; cut crosswise while still in the skin, then scoop out with a spoon into the bowl.

Shave dill leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl and stir to combine the salad.

To serve, divide the salmon and salad between plates. Enjoy!

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