Choosing a large piece of salmon rather than individual fillets keeps cooking simple and looks beautiful, too
0% fat natural Greek yogurt
Tahini paste (Sesame paste)
Lemon Juice, Fresh
30 g, (2 tbsp)
- Preheat the oven to 140°C, fan 160°C, gas mark 4. Place the salmon, skin-side down, on a large, lined baking sheet. Bake for 30-35 minutes for medium, or until cooked to your liking.
- Meanwhile, to make the tarator sauce, combine the yogurt, tahini, lemon juice and garlic in a small bowl. Season to taste.
- Transfer the salmon side to a large serving platter. Season to taste and scatter over the parsley, mint, onion, pomegranate seeds and chopped walnuts.
- Serve with the yogurt sauce.
To pin-bone your salmon, use clean tweezers to grasp the tips of any bones and tug, pulling at a slight angle.