Egyptian Dukkah Sheet-Pan Salmon with Veggies and Chickpeas

Weeknight delicious! Distinctive Dukkah Seasoning refreshed with lemon. Roast everything on one pan and finish with a simple Minted Herb-Yogurt Sauce and fresh mint leaves.

This all-in-one sheet pan dinner is perfect for busy weeknights, casual company, and even holidays like Easter or Passover.

Dukkah brings warm Middle Eastern spice and crunch to the salmon while the vegetables and chickpeas roast alongside, soaking up those aromatic flavors. Ground nuts, sesame, coriander and a touch of lemon rind make the seasoning rich and vibrant.

It looks impressive but requires minimal effort. Make the Lemony Dukkah first so it’s ready when you assemble the pan.

What’s on the Pan:

Salmon coated in Lemony Dukkah Seasoning, with yellow summer squash, mini colorful peppers, chickpeas and tomatoes on the vine.

Method & Timing:

The key to a great sheet pan meal is timing: put on the pan what needs the most time first.

Follow these steps for consistent results:

1. Start with the yellow summer squash. The squash needs the most roast time. Arrange it on a large rimmed sheet pan and rub with a little olive oil, salt and pepper.
2. Roast at 375°F (190°C) for 10 minutes. At this point you may add chickpeas if you prefer them extra crispy; otherwise add them later with the rest of the ingredients.
3. After the initial roast, remove the pan briefly. Move the squash to one side and add the salmon fillets to the center (lightly oiled underneath so they do not stick). Press the Lemony Dukkah seasoning onto each fillet to coat evenly. Fit the tomatoes on the vine and mini peppers around the fish.
4. Return the pan to the oven and roast 11–12 minutes. Check the salmon after 11 minutes — it should reach an internal temperature of about 145°F (63°C) for medium doneness. If necessary, return to the oven a few minutes longer. The vegetables will be nicely roasted and the chickpeas toasted.

Serve with my Minted Herb-Yogurt Sauce and a few mint leaves.

This is my Dukkah Seasoning:

Suggested Ingredients for Lemony Dukkah:

Blanched hazelnuts (skin removed), sesame seeds, dried lemon rind, coriander seeds, cumin seeds, fennel seeds and a pinch of Kashmiri chili powder or hot paprika. Toast lightly and pulse to a crumbly texture — keep some texture rather than grinding to a powder.

What is dukkah? Pronounced “doo-kah”, dukkah is an Egyptian and Middle Eastern spice-nut mixture used as a dip with olive oil and bread or as a seasoning for roasted vegetables, fish, or meats. The name comes from the Arabic word meaning “to pound,” referring to how nuts and spices are crushed together after toasting.

Why I Love this Recipe — and Why You Will Too

• Naturally gluten-free and nutritionally balanced.
• Low in added fat but high in flavor thanks to the nutty dukkah and fresh herbs.
• High-protein meal rich in omega-3s from salmon.
• Extra vegetables with very little prep — slice the squash, rinse the tomatoes and peppers.
• Everything cooks on one sheet pan for fast prep and easy cleanup.
• Transforms easily into a hearty salad: serve the warm ingredients over mixed greens and drizzle with the yogurt sauce.
• Appropriate for holiday menus as well as casual dinners.
• An inviting way to try new flavors; dukkah brightens familiar ingredients.
• The Minted Herb-Yogurt Sauce is a low-fat, bright finish that pairs beautifully with salmon and roasted vegetables.

Enjoy! Let me know how it turns out.
Karen

Egyptian Sheet Pan Dukkah Salmon with Veggies & Chickpeas

Author: Karen Sheer

Servings: 4

Prep: 15 mins • Cook: 12 mins • Total: 27 mins

Equipment

• 1 large rimmed sheet pan

Ingredients

• 1/3 cup Lemony Dukkah Seasoning (see notes)
• 1 1/2 teaspoons extra-virgin olive oil (to mix into dukkah)
• 1 3/4 pounds salmon, cleaned and dried, cut into 4 portions
• 2 medium yellow summer squash, cut into long slices (about 3/4″ x 2″)
• 1 cup cooked chickpeas (skins rubbed off if preferred)
• 8 miniature colorful peppers, rinsed
• 8 medium tomatoes on the vine, rinsed
• 3 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1 recipe Minted Herb-Yogurt Sauce (see notes)
• 1 tablespoon fresh mint leaves
• 1 tablespoon thinly sliced scallions (optional)

Instructions

1. Combine 1/3 cup Lemony Dukkah with 1 1/2 teaspoons olive oil in a small bowl. Mix well and set aside.
2. Preheat the oven to 375°F (190°C).
3. Place the summer squash on the rimmed sheet pan. Rub each piece with about 1 teaspoon olive oil and season lightly with salt, pepper and a pinch of Kashmiri chili powder or hot paprika. Roast for exactly 10 minutes.
4. Remove the pan from the oven. Shift the squash to one side and move the chickpeas to the other side if already on the pan.
5. Place the salmon fillets in the center of the pan on a bit of oil to prevent sticking. Evenly press the dukkah mixture onto the tops of the fillets. Optionally sprinkle a few raw sesame seeds for color.
6. Add the chickpeas, peppers and tomatoes to fill the pan. Drizzle the remaining 2 teaspoons of olive oil over the vegetables and chickpeas and season with salt, pepper and a little chili powder.
7. Sprinkle 1/2 teaspoon kosher salt over everything, then roast in the oven for 11–12 minutes. Check the salmon after 11 minutes; a medium internal temperature is 145°F (63°C). Return to the oven briefly if needed.

To serve

Plate a salmon portion, add the roasted vegetables and chickpeas, and drizzle with the Minted Herb-Yogurt Sauce. Garnish with fresh mint leaves and a lemon wedge if desired.

Notes

Lemony Dukkah Seasoning: Toast hazelnuts, sesame seeds and spices until fragrant. Add dried lemon rind for brightness and pulse to a coarse crumb; keep some texture for crunch. You may substitute your favorite pre-made dukkah if preferred.

Minted Herb-Yogurt Sauce: Blanch about 1/3 cup lightly packed fresh mint leaves in boiling water for 5 seconds, then refresh in cold water and drain. In a small food processor combine the blanched mint, 2 tablespoons parsley, 2 1/2 tablespoons scallion (coarsely chopped), 1/3 cup Greek yogurt and 1/8 teaspoon sea salt. Process until bright green and well blended. Chill until ready to use; the sauce will thicken slightly in the refrigerator.

For best results, use an instant-read thermometer to check salmon doneness. This recipe and its directions are the author’s; please do not reproduce without permission.

Nutrition (approximate per serving)

Calories: 475 kcal • Carbohydrates: 18 g • Protein: 46 g • Fat: 24 g • Saturated Fat: 3 g • Fiber: 6 g • Sodium: 387 mg • Potassium: 1507 mg • Vitamin A, C, Calcium, Iron as noted.

To share feedback or comments, I would love to hear what you think!