Difficulty: Medium

Preparation time: 40 mins

For 4 people

Ingredients:

For the Salmon: 

• 4 skin-on salmon fillets 
• 1 tbsp sesame oil
• 1 tsp za'atar 
• 250g Bimi broccoli 
• 2 tbsp olive oil 
• 2 tbsp toasted seeds (sesame, sunflower, and pumpkin) 
• Fleur de sel   

For the sauce vierge: 

• 3 tbsp olive oil 
• Juice of ½ lemon 
• ½ small chopped red chili pepper 
• 1 tbsp chopped parsley
• 1 tbsp chopped mint 
• 1 tbsp chopped cilantro  

For the tahini sauce:  

• 200g greek yogurt 
• 5 tbsp tahini   
• 1 clove garlic, chopped 
• 1 dash of juice 
• Salt, pepper 

Preparation:

1. Prepare both sauces by mixing the ingredients. 
2. Heat the sesame oil in a pan, then add the salmon fillets, skin-side down. Sprinkle with za'atar. Cook for about 10 mins until the skin is crispy and the flesh is still pink. Sprinkle with fleur de sel. 
3. While the salmon cooks, in another pan, heat 2 tbsp olive oil and add the broccoli florets. Grill them over medium heat for about 5 mins, stirring regularly. Sprinkle with fleur de sel and seeds. Let cool and drizzle with the sauce vierge. 
4. Serve the salmon with grilled broccoli and tahini sauce. 

It's Ready !