couscous, pitta bread or flatbreads, to serve (optional)
yogurt, to serve (optional)
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.
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.
Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the houmous and return 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.