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Photo of Middle Eastern baked salmon by WW

Middle Eastern baked salmon

Total Time
55 min
30 min
25 min
Salmon rubbed with cottage cheese, topped with parsley and finished off with crunchy and juicy pomegranate seeds. A true crowd pleaser!


Skinless salmon

1000 g, Buy skin-on boned salmon, discard skin after cooking

Cottage cheese, reduced fat

250 g


2 tbs

Lemon juice

2 tsp


1 clove(s), crushed

Fresh flat-leaf parsley

½ cup(s), chopped

Fresh mint

½ cup(s), chopped

Fresh coriander

2 tbs, chopped

Fresh red chilli

1 whole, deseeded, finely chopped


1 medium, seeds removed

Red onion

½ medium, finely chopped


¼ cup(s), (25g) toasted, finely chopped


1 medium, cut into wedges, to serve


  1. Preheat oven to 220°C. Cut 2 pieces of foil twice the length of the fish. Place foil, slightly overlapping, on a clean work surface. Line with baking paper. Place fish, skin side down, in the centre of the paper. Season with salt and pepper. Fold the paper over to enclose the salmon. Fold foil over and seal. Place on a large baking tray. Bake for 20-25 minutes or until cooked to your liking. Open parcel and set aside to cool.
  2. Meanwhile, combine the cottage cheese, tahini, lemon juice, garlic and 2 teaspoons of water in a bowl. Season with pepper. Combine the herbs, chilli, pomegranate seeds and onion in a large bowl.
  3. Place a piece of baking paper the length of the fish on a clean work surface. Turn the salmon skin-side up on the paper. Discard skin. Flip salmon onto a serving plate. Spread the cottage cheese mixture over the top, leaving 1cm around the edge. Toss the walnuts through the herb mixture. Spoon the herb mixture over the cottage cheese, pressing down slightly.


SERVING SUGGESTION: Steamed green beans and asparagus.