12 x 140g skinless, boneless salmon fillets
4 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
½ small red onion, very finely diced
1/3 cup mint leaves, shredded
1/3 cup flat-leaf parsley leaves, finely chopped
1/3 cup walnuts, toasted, roughly chopped
Finely grated zest and juice of 1 lemon
½ long red chilli, seeded, very finely diced
Lemon wedges, to serve
Greek-style yoghurt, to serve
Using a wooden spoon, tap pomegranate over a large bowl to capture seeds and juice.
Preheat oven to 180°C. Line a large oven tray with baking paper. Arrange salmon on prepared tray in a single layer. Drizzle over half of the oil. Season. Bake for 10 minutes.
Meanwhile, to make crumb, put onion, mint, parsley and walnuts in a medium bowl, stirring to combine. To make dressing, put lemon zest and juice, chilli and remaining oil in a jug. Add pomegranate seeds and juice, mixing to combine.
Arrange salmon on a platter. Drizzle with a little dressing then spoon crumb onto each piece. Serve with lemon, yoghurt and remaining dressing on the side.