This recipe can easily be prepared in advance, and it’s so delicious it can be served with any fish, chicken, pork or lamb.

You could omit the yoghurt sauce and it will still be delicious.

Ingredients:

Salmon

• 800g salmon fillet skin on, room temp
• ½ tbsp olive oil
• ½ tsp salt
• freshly cracked pepper
• baking paper

Lemon sauce

• 3/4 cup Greek yoghurt 
• 1 lemon, zest & juice
  
• 1 tsp flaked salt
  

Herb Salad

• 1 small, or ½ lg red onion finely chopped
• Juice 1 lemon
• 1 cup coriander chopped
• 1 cup flat-leaf parsley chopped
• ½ cup mint chopped
• 150g Phillippa’s herb spiced nuts, chopped
• ½ tsp flaked salt
• 2 tbsp olive oil
• 2 tbsp Phillippa’s Honey or Red Wine Vinaigrette
• 1-2 tsp pomegranate molasses - optional
• 1 tsp smoked paprika - optional

Just before serving, toss together with 2 tabsp Phillippa’s honey or Red wine Vinaigrette, ½ tsp flaked salt, 1-2 tsp pomegranate molasses -optional.

Method:

1. Preheat fan oven to 170°C.

Herb Crust

1. Combine red onion and lemon juice in a large bowl, leave minimum 20 minutes.
2. Just before serving, add remaining salad ingredients and toss together with Phillippa’s Honey or Red wine Vinaigrette, flaked salt and pomegranate molasses (optional).

Salmon

1. Place fillet on a large sheet baking paper. (you may need 2 sheets, laid at right angles to each other to ensure you can fully enclose the salmon)
2. Drizzle with olive oil and rub all over the salmon. Season with salt and pepper.
3. Fold together the edges of paper to form a sealed packet.
4. Bake for 15-18 minutes, or until slightly pink in the middle. Once baked, open paper to stop it from continuing to cook and set aside.

Yogurt Sauce

1. In a bowl, combine, yoghurt, lemon juice and salt. Set aside.

Assemble:

To serve, leave salmon in paper, pour over the lemon sauce, spoon salad on top. Serve warm with crusty bread.