Baked Salmon with Herb, Tahini & Pomegranate crust

by Cody-May Campbell March 19, 2024 1 min read

Baked Salmon with Herb, Tahini & Pomegranate crust

This dish is bursting with anti-inflammatory and anti-oxidant ingredients. It has specific nutrients from the Blue Zone diet which is clinically proven to promote longevity and good health. 

Naturally gluten free and can be dairy free by swapping the yoghurt to coconut yoghurt. 


800g-1kg of salmon side or 6-8 fillets 


Extra virgin olive oil 

Herb crust:

1 long red chilli- deseeded and finely chopped

1 pomegranate (seeds only)

100g walnuts- roughly chopped 

½ cup fresh mint- roughly chopped

½ cup fresh parsley -roughly chopped

½ cup fresh coriander- roughly chopped

½ red onion- finely chopped

Pomegranate molasses- to drizzle over the top for serving 

Tahini dressing:

100g tahini 

100g natural yoghurt 

2 tablespoons honey 

¼ cup lemon juice

2 teaspoon sumac powder

½ teaspoon of cumin 

1 garlic clove - crushed 


Preheat oven to 180 degrees. Place salmon on a lined baking tray and brush with a very small amount of olive oil and sprinkle of salt.

Bake for 15 minutes or if your fillets are larger- 20 minutes. A whole side of salmon will need closer to 35/40 minutes.

While the salmon is baking, in a bowl, mix all ingredients together for the tahini dressing and in a separate bowl do the same for the herb crust. 

Let the salmon cool for 10 minutes before adding the tahini dressing on top.

Add a heaped tablespoon onto each fillet and then top with the herb crust.

Drizzle with some pomegranate molasses and you're ready to serve!