Tarator-style salmon

Salmon fillets are topped with walnuts, parsley, sumac onion and hummus in this Middle Eastern inspired fish dish

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 398
  • fat 27g
  • saturates 4g
  • carbs 4g
  • sugars 2g
  • fibre 2g
  • protein 34g
  • salt 0.4g


  • 50g walnuts, finely chopped
  • large handful parsley leaves, finely chopped
  • 2 tsp sumac, see 'Tip' below
  • ½ red onion, finely chopped
  • zest and juice 1 lemon
  • 4 salmon fillets
  • 2 tbsp houmous
  • 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.


  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.

  2. 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.

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