Step 1

Lay salmon fillets out on a plate and drizzle with the lemon juice.

Step 2

Add thyme and season with salt and pepper and leave to marinade for about 30 minutes.

Step 3

Heat a large frying pan until hot and add the oil. Place the salmon in the pan, skin-side down if possible.

Step 4

Halve the lemon and add to the pan at the same time putting them cutside down. Cook for about 5-8 minutes until the salmon skin is crispy and turn and cook on the other side until done.

Step 5

Squeeze the juice of the lemon over the salmon and add the pomegranate molasses and sumac

Step 6

Taste to check the balance of sweet and sour is right.

Step 7

Serve the salmon by sprinkling of the pomegranate seeds and few chopped fresh mint leaves.