- Preparation and cooking time
- Serves 4
Salmon fillets are topped with walnuts, parsley, sumac onion and hummus in this Middle Eastern inspired fish dish
- STEP 1
Heat oven to 200C/180C fan/gas 6. Mix together the chopped walnuts, parsley, sumac, red onion, lemon zest and juice of half the lemon. Season lightly and set aside.
- STEP 2
Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the hummus and return it to the oven for another 3 mins. Sprinkle over the walnut mixture and serve with the remaining lemon half to squeeze over along with couscous, pita or flatbreads, and yogurt on the side, if you like.
TARATOR AND SUMAC
Tarator is a Middle Eastern sauce made from walnuts, lemon juice, herbs and yogurt, and is usually eaten as a dip. Here it makes a delicious topping for salmon fillets. Sumac is a lemony-flavoured seasoning made from ground dried berries. If you can't find it, add a touch more lemon zest.