Middle Eastern Roasted Salmon with Red Chermoula and Fattoush

Preheat the oven to 180°C (356°F). Prepare your ingredients: chop the tomato and the lettuce, finely chop the coriander, parsley and mint, finely slice the radish and red onion, chop the cucumber, and juice half a lemon.

Heat half of the olive oil in a saucepan over high heat. Add half the tomato, half of the parsley, and all of the coriander. Sauté until the tomato has softened. Season with salt, pepper and your choice of sweet paprika or Barakhat spice mix. Remove the mixture from the heat and set it aside.

Toss together the radish, the remaining tomato, lettuce, pomegranate, cucumber, mint, remaining parsley and red onion in a salad bowl.

Mix together the lemon juice, sumac and remaining olive oil to make a dressing in a small bowl.

Heat the remaining olive oil in a frying pan over high heat. Add the salmon, skin side down, and sear until the skin is crisp. Turn the salmon and sear the other side until it's golden.

Transfer the salmon to the preheated oven and roast it for about 6-8 minutes, or until done to your liking.

Remove the salmon from the oven and place it atop the salad. Top the salmon with the sautéed tomato, coriander and parsley mixture (the red tomato chermoula) and drizzle with the lemon sumac dressing.

Season the salad with salt to taste and serve. Enjoy your meal!