Moroccan-Roasted Salmon With Tahini Yoghurt And Pomegranate

Treat your loved ones to the freshest catch of the day with this glorious salmon dish elevated with North African flavours
By Annette Forrest
Food styling Annette Forrest • Photography Louise Lister • Photo Chef Lara Reynolds
Moroccan-Roasted Salmon With Tahini Yoghurt And Pomegranate

Moroccan-Roasted Salmon With Tahini Yoghurt And Pomegranate

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  • 1 1 side (about 1.5kg) Tasmanian Atlantic salmon fillet, pin-boned

  • 1 Tbsp 1 extra virgin olive oil

  • Finely grated zest and juice of 1 lemon

  • ½ tsp ½ sea salt

  • ¾ cup ¾ coriander leaves

  • cup mint leaves

  • ½ ½ small red onion, very finely sliced

  • cup toasted pine nuts

  • cup pomegranate arils

  • Ground sumac, for sprinkling

  • Tahini yoghurt
  • 1 cup 1 thick Greek-style natural yoghurt

  • ½ Tbsp ½ Tbsp tahini

  • 1 clove 1 garlic, finely grated

  • 2 Tbsp 2 lemon juice

  • Sea-salt flakes and freshly ground black pepper, to season


  • Preheat oven to 200°C fan-forced.  To make tahini yoghurt, combine yoghurt, tahini, garlic and lemon juice in a bowl.  Season. Cover and refrigerate.
  • Lay a large sheet of foil over a baking tray (large enough to fit the salmon). And top with 2 sheets of baking paper, enough to wrap the salmon. Set aside.
  • Combine oil, lemon zest and juice and salt in a small bowl. Drizzle mixture over salmon.  Wrap salmon securely in the baking paper and foil and seal.  Bake for 12 minutes for medium-rare or 15 minutes for just cooked through. Remove salmon from oven and open the baking paper.
  • Carefully transfer salmon to a large serving platter or board. Spoon ½ cup tahini yoghurt over salmon.  Top with coriander, mint, onion, pine nuts and pomegranate arils. Sprinkle with sumac. Serve with remaining yoghurt.

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Did you know...

Sea salt is often the salt of choice for chefs and home-cooks as it’s less refined, meaning it’s closer to its natural state than the more processed table salts. Because of this, it has a greater depth of flavour plus it’s lower in sodium and retains more essential minerals such as potassium. Opt for Aussie and support our local salt farmers. Pass the sea salt please!

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