Salmon, skin on
850 g, pin-boned
99% fat-free plain Greek yoghurt
1 clove(s), crushed
Fresh flat-leaf parsley
½ cup(s), coarsley torn
¼ medium, very thinly sliced
1 medium, kernels removed
2 tbs, coarsley chopped
- Preheat oven to 140°C. Line a large baking tray with baking paper. Place salmon, skin-side down, on tray. Bake for 30-35 minutes for medium or until cooked to your liking.
- Meanwhile, combine yoghurt, tahini, lemon juice and garlic in a small bowl. Season
- Transfer salmon to serving platter. Season with salt and pepper. Scatter parsley, mint, onion, pomegranate seeds and walnut over salmon. Serve with yoghurt and tahini sauce.