Description
A vibrant and flavorful Tarator-style salmon recipe featuring baked salmon fillets topped with a zesty Middle Eastern walnut, parsley, and sumac mixture. Perfectly roasted and finished with creamy houmous, served alongside couscous or flatbread and cooling yogurt for a deliciously balanced meal.
Ingredients
Scale
Tarator Topping
- 50g walnuts, finely chopped
- Large handful parsley leaves, finely chopped
- 2 tsp sumac
- ½ red onion, finely chopped
- Zest and juice ½ lemon
Salmon
- 4 salmon fillets
- 2 tbsp houmous
To Serve (optional)
- Couscous, pitta bread, or flatbreads
- Yogurt
- Remaining ½ lemon, for squeezing
Instructions
- Prepare the Walnut Mixture: In a bowl, combine the finely chopped walnuts, parsley, sumac, finely chopped red onion, lemon zest, and juice from half the lemon. Lightly season the mixture with salt and pepper and set aside to let the flavors meld.
- Preheat the Oven: Heat your oven to 200°C (180°C fan) or gas mark 6 to prepare for roasting the salmon.
- Roast the Salmon: Place the salmon fillets on a baking tray and roast in the preheated oven for 12 minutes, allowing the salmon to cook through gently.
- Add Houmous & Continue Roasting: Remove the tray from the oven and evenly spread 2 tablespoons of houmous over each salmon fillet. Return them to the oven and roast for an additional 3 minutes to warm the houmous and finish cooking.
- Finish and Serve: Take the salmon out of the oven, sprinkle the prepared walnut and herb tarator mixture generously over the top. Serve immediately with the remaining half of the lemon to squeeze over. Accompany with couscous, pitta bread or flatbreads and yogurt on the side if desired.
Notes
- Sumac is a tangy Middle Eastern spice made from dried berries; if unavailable, add extra lemon zest for brightness.
- Ensure salmon is cooked through but moist by not over-roasting beyond the recommended times.
- The houmous adds a creamy texture and depth of flavor; substitute with tahini or yogurt for variation.
- This dish pairs beautifully with grains like couscous or light flatbreads and a dollop of yogurt to balance the tangy and crunchy walnut topping.
- For a gluten-free meal, omit the pitta bread or flatbreads and serve with gluten-free grains or vegetables.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Tarator salmon, Middle Eastern salmon, walnut topping, sumac salmon, roasted salmon recipe, healthy salmon dish
