Baked whole-side of salmon with yoghurt dressing

Salmon

• 1 fresh boneless salmon fillet (approx. 1.2 kg), skin on
• 1 - 2 pinches sea salt
• 1 - 2 pinches ground black pepper
• 1 tbsp extra virgin olive oil

Yoghurt dressing

• 1 garlic clove
• ½ tsp sea salt
• 200 g yoghurt
• 50 g tahini
• ½ lemon, juice only

Walnut crumble

• 80 g walnuts
• 20 g fresh coriander, leaves only (approx. 1 bunch)
• 2 sprigs fresh mint, leaves only
• 1 - 2 fresh long red chillies, deseeded if preferred and cut into halves
• ¼ brown onion
• 30 g lemon juice
• 1 tsp sumac
• 2 tsp extra virgin olive oil
• sea salt, to taste
• ground black pepper, to taste