Salmon fillets are topped with walnuts, parsley, sumac onion and houmous in this Middle Eastern inspired fish dish
Ingredients
    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)
Method
    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.
Source: Good Food