Baked salmon fillet with coriander, mint, walnut & hummus
Ingredients
• 1 whole side salmon fillet, boneless, skin-on (approx 1kg+)
• 150ml extra virgin olive oil, plus extra for drizzling
• Zest and juice of 2 lemons
• Sea salt flakes
• Freshly ground black pepper
• A small bunch of coriander, chopped
• A small bunch of mint, leaves picked and roughly chopped
• 100g walnuts, roasted and coarsely chopped
• 2 tsp sumac
• Seeds from 1 pomegranate
• 2 x 200g tubs of hummus
• 1 small red onion, finely chopped
Preheat the oven to 180°C/160°C fan
Words by:
Rachel Green
Featured in:
November 2024
Method:
Line a baking tray with baking parchment. Place the salmon on the baking tray, pour over the olive oil and sprinkle over the zest and juice of one of the lemons. Season with a little salt and pepper and roast in the preheated oven for about 15-20 minutes, until almost cooked through. Remove from the oven and leave to cool to room temperature in the oil.
Whilst the salmon is cooking, set aside a small amount of lemon zest, coriander and mint for decoration.
Put the walnuts, lemon juice, remaining lemon zest, herbs, sumac and half the pomegranate seeds into a bowl, mix well and set aside.
Put the salmon onto a serving platter, spread the hummus over the top and then top with the walnut and herb mixture. Scatter over the reserved herbs, lemon zest, remaining pomegranate seeds and red onion and drizzle with a little extra olive oil.
Serve immediately.
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