INGREADIENT

• 1 salmon
• 1 tbs olive oil
• 1/4 bunch fresh dill roughly chopped
• 1/3 cup pistachios crushed
• 1/4 cup pomegranate seeds
• 1 lemon juiced
• 2 tbs walnut oil
• 1 pinch salt and pepper *to taste
• 2 tbs tahini
• 1/2 cloves garlic minced
• 1 lemon juiced
• 1/2 tsp cumin powder
• 1/3 cup water
• 1 pinch salt and pepper *to taste

Direction

1. Preheat your oven to 180C.
2. Line a large baking tray (long enough to hold the fish) with baking paper. Place the fish on the tray. Drizzle a little olive oil over the fish. Bake for 20 minutes for rare, or until cooked to your liking. Remove from the oven and allow to rest for 5 minutes.
3. Tahini dressing: In a mixing bowl, combine the tahini and minced garlic. Add the lemon juice and cumin, and stir. Slowly stir in the water until desired consistency is reached. Season to taste with salt and pepper.
4. In a bowl, gently toss together the dill, pistachios and pomegranate seeds. Scatter the mixture over the fish and drizzle the fish with the lemon juice, walnut oil and tahini. Season with salt and pepper, and serve.