Step 1

Preheat the oven to 220°C fan.

Step 2

Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the za'atar and sumac. Place the salmon skin-side down, and sprinkle all over the top to create a crust.

Step 3

Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for 2–3 minutes, until just wilted.

Step 4

Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.

Step 5

Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.

Step 6

When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another 5 minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.