Step 1

Preheat oven to 200F/90C.

Step 2

Place fillet on a large parchment paper.

Step 3

Drizzle with olive oil and rub all over the salmon. Season with salt and pepper.

Step 4

Fold parchment to form a sealed packet and secure with cooking twine if needed.

Step 5

Bake for 40-45 minutes, or until slightly pink in the middle. You want the salmon to be *just* cooked through. Open the parchment paper and set aside while you prepare the rest.

Step 6

In a bowl, combine tahini, lemon juice and cumin. Mix, incorporating water one tablespoon at a time until you reach a thick but spreadable consistency (I used 2.5 tablespoons total). Set aside.

Step 7

Combine all crust ingredients in a large bowl and mix until well distributed. Set aside.

Step 8

Gently transfer the salmon to a serving dish. Spread tahini sauce, top with herb mixture and finish with pomegranate seeds. If using, drizzle with pomegranate molasses. Serve and enjoy!