Ingredients 

• 1 kg salmon fillet, skin-off, pin-boned
• 2 tbsp extra virgin olive oil
• Steamed potatoes to serve

For the Tahini Yoghurt Sauce 

• 250 g thick Greek-style yoghurt
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, crushed
• Maldon Sea Salt Flakes
• Freshly ground black pepper

For Herb Topping 

• 3 tbsp lemon rind, grated
• 1 tbsp lemon juice
• 1 bunch mint leaves, very finely chopped
• 1 bunch basil leaves, very finely chopped
• 1 bunch flat-leaf parsley, finely chopped
• 100 g almonds toasted and finely chopped
• 60 mL olive oil

Method

1. Preheat the oven to 100C and line a large tray with baking paper. Place the salmon on the tray, brush with oil and season to taste. Bake for 25 minutes. Remove from oven and transfer to a serving platter and set aside to come to room temperature.
2. Combine yoghurt, tahini, lemon juice, garlic, in a bowl and whisk until smooth. Season to taste.
3. In a separate bowl, combine lemon rind, herbs, almonds, olive oil, lemon juice and season to taste.
4. Spread salmon with the tahini sauce and scatter with the herb mixture so it completely coats the fish. Serve with any extra sauce.
5. Serve with potatoes.