Baked salmon with tahini yoghurt and mint salsa
Skinless salmon fillet(s)
480 g, (4x120g)
½ cup(s), (50g)
99% fat-free plain Greek yoghurt
¾ cup(s), (180g)
1 tbs, (sesame seed paste)
1 whole, finely chopped
Fresh flat-leaf parsley
½ cup(s), finely chopped
⅓ cup(s), finely chopped
1 medium, wedges
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place salmon on prepared tray. Season with salt and pepper. Bake for 10 minutes or until salmon is just cooked through.
- Meanwhile, place walnuts on a small baking tray and bake for 2–3 minutes or until toasted. Cool then coarsely chop.
- Combine yoghurt, tahini and juice in a bowl. Season with salt and pepper.
- Combine eschalot, walnuts, parsley, mint, oil and molasses in a bowl. Stir salsa to combine. Top salmon with tahini yoghurt and salsa. Serve with lemon wedges.