Rub the salmon in the za’atar, a pinch of salt and a grind of pepper and leave to the side.
Grate your fennel and carrots, pour over the juice of 1/2 a lime and leave to the side.
In a jam jar or glass mix the olive oil, cumin, chilli, 1/2 lime juice, tomato concentrate and a pinch of salt together. Mix well and cover the veg in this harissa style dressing.
Heat a pan on a medium heat and pop 1 tsp of coconut oil in the pan. Once its hot, place the salmon in and fry the fillets for 3 minutes skin side down then flip to the left side for a minute, the top face down for a minute then the other side for a minute. Crush the almonds slightly with your knife.
Serve ontop of the salad with a handful of crushed almonds and a drizzle of olive oil.
Other nice toppings – yogurt, fresh mint leaves, roast sweet potato or humous.
Images: Holly Clark Photography