Ingredients
For the Salmon:
4 salmon fillets (or 1 large side of salmon, skin on)
Olive oil
2 tbsp za’atar
Salt and black pepper
For the Fusilli Salad:
Olive oil
300g fusili
100ml extra virgin olive oil
1 small garlic clove, minced
Zest and juice of 1 lemon
1 tsp sumac
1 tsp dried mint
Salt and black pepper
200g cherry tomatoes, halved
½ cucumber, diced
80g black olives, pitted and roughly chopped
Small bunch parsley, leaves picked
Small bunch dill, leaves picked
Small bunch fresh mint, leaves picked
For the Tahini Drizzle:
4 tbsp tahini
Juice of 1 lemon
1 tsp honey
3–6 tbsp cold water
Salt
To Serve:
Handful of pomegranate seeds
Extra herbs and lemon wedges, to serve
Method
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Preheat the oven to 200°C (180°C fan). Place the salmon onto a lined tray, drizzle with olive oil, then rub with the za’atar, juice, and seasoning. Roast for 12–15 minutes (or 20–25 minutes for a side) until just cooked and still juicy.
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Cook the pasta in well-salted water until al dente, then drain and let it cool slightly. Whisk together the olive oil, lemon zest, juice, sumac, dried mint, salt and pepper to create a dressing. Tip the pasta into a large bowl or serving platter with the cherry tomatoes, cucumber, olives and fresh herbs. Pour over the dressing and toss to combine.
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In a small jug, whisk together the tahini, lemon juice and a pinch of salt, adding water gradually until you have a smooth, pourable drizzle.
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Spread the pasta salad onto a large serving platter. Place the salmon fillets on top or lay over the whole side, then drizzle the tahini generously over the salmon and across the pasta. Scatter with pomegranate seeds, extra herbs, then finish with a final drizzle of olive oil. Serve with lemon wedges on the side.
