Ingredients
2 tablespoons olive oil
3 crushed garlic cloves
2 tablespoons pomegranate molasses
1 teaspoon cumin seeds
2 tablespoons salt
1 side of salmon
Dill, Caper & Lemon Yogurt
1 cup yoghurt (I used coconut)
Juice of 1 Lemon
3 tablespoons capers, roughly chopped
3 tablespoons fresh dill, chopped (plus extra for garnishing)
Seasoning to taste
Directions
Preheat the oven to 200C
Mix together the marinade and pour over the salmon.
Place the salmon in the oven for around 10-15 minutes, until it is just cooked (this will really depend on the size of your salmon)
While the salmon is cooking mix together the yogurt ingredients in a small bowl.
Serve the fish with lemon wedges, the herby yogurt and some dill sprinkled over the top
