A handful each of fresh parsley and dill, roughly chopped Salt and pepper
Instructions:
Heat oven to 180c. Line a tray with baking paper and place the salmon skin-side down onto the tray. Mix together the olive oil, melted butter, lemon juice, mustard, honey and sumac together in a small bowl. Use a pastry brush to coat the salmon side generously with the glaze. Season the salmon with salt and pepper, then bake for 20 minutes (depending on the thickness of the fillet). The salmon is done when you insert a knife into the middle and the fish flakes easily. Remove it from the oven, and leave it to cool covered with a clean.
While the salmon is baking, prepare the topping by combining the yoghurt, lemon zest and juice, and horseradish together in a small bowl, then cover the sauce and refrigerate it until required. In another bowl mix together the red onion, pomegranate arils, cranberries, pinenuts, dill and parsley.
When the salmon has cooled to room temperature, carefully transfer it to a serving platter then top it with half the yoghurt sauce, and spread it across the salmon in a thick layer. Spoon on all the pomegranate mixture over the sauce, then season again with salt and pepper.
Serve the side of salmon with the extra yoghurt sauce on the side.
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