INGREDIENTS

1.5kg salmon fillet, skin on pin-boned

2 tbsp olive oil

1 garlic crushed

1.5 tbsp tahini

¾ cup natural coconut yoghurt or thick Greek style yoghurt

1 tbsp honey

Juice of  lemon

1/1/4 cup toasted hazelnuts, chopped

1 cup flat leaf parsley leaves

Seeds of 1 pomegranate

METHOD

Preheat the oven to 200’C.

Place the salmon skin side down, in a large roasting pan lined with baking paper.  Drizzle with oil and season.  Bake for 15 minutes or until just cooked and then set aside to cool.

To make the dressing, whisk garlic, tahini, yoghurt, honey and lemon juice together in a bowl, then season.

Drizzle the dressing over the top of the salmon and top with nuts, parsley and pomegranate.