Tarator-style salmon

Salmon fillets are topped with walnuts, parsley, sumac onion and houmous in this Middle Eastern inspired fish dish
Ingredients
    50g walnuts, finely chopped
    large handful parsley leaves, finely chopped
    2 tsp sumac, see 'Tip' below
    ½ red onion, finely chopped
    zest and juice 1 lemon
    4 salmon fillets
    2 tbsp houmous
    couscous, pitta bread or flatbreads, to serve (optional)
    yogurt, to serve (optional)
Method
    Heat oven to 200C/180C fan/gas 6. Mix together the chopped walnuts, parsley, sumac, red onion, lemon zest and juice of half the lemon. Season lightly and set aside.
    Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the houmous and return to the oven for another 3 mins. Sprinkle over the walnut mixture and serve with the remaining lemon half to squeeze over along with couscous, pita or flatbreads, and yogurt on the side, if you like.
Source: Good Food