Preheat the oven to 200°C. Rub the salmon in sea salt and pepper and then cover in the sesame seeds.
Place in the oven for 10 minutes until cooked through. While this is cooking finely slice the baby gem and mix with the alfalfa sprouts. Mix the dressing together and mix half of it through the salad.
Slice the beetroot into quarters and plate with hummus, salad and salmon, dress the rest of the plate with the leftover dressing.