| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 8 |
| Cuisine | Greek |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Moderate |
| Calories | 426 |
| Fat | 28g |
| Saturates | 3g |
| Protein | 37g |
| Carbs | 6g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a large baking tray with baking paper.
Place the salmon, skin side down, in the baking tray. Drizzle over the olive oil and season generously with salt and black pepper.
To make the crust, finely chop the walnuts, parsley, coriander and mint. Mince the garlic, and zest and juice the lemon. In a small bowl, combine the tahini with the chopped walnuts, herbs, garlic, lemon zest and juice to form a thick paste. Spread this mixture evenly and thickly over the salmon, pressing down gently to adhere.
Bake the salmon for approx. 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The crust should be golden and slightly crispy. Rest for a few minutes before serving.
Scatter over the pomegranate seeds and serve.
