2 roasted red peppers, torn into wide strips

2 portions (each approx. 6 oz)  Sockeye salmon

2/3 cup toasted walnuts

1 tsp toasted coriander seeds

1 tsp toasted cumin seeds

1 tsp toasted fennel seeds

kosher salt and freshly ground pepper 

Flaky salt

Evoo

    

Preheat the oven to 275°. Cut salmon portions into 4 equal pieces and place them on a small sheet pan. Rub all sides with olive oil, season with kosher salt, and place skin side down. 

        

Stir together the tahini, yogurt, and 1/4 teaspoon kosher salt. Taste and adjust seasoning as needed. 

Roast salmon filets for 12 minutes or until tender and meat flakes easily when pierced with a small sharp knife. 

  

While salmon roasts, get a cast iron skillet or heavy bottom pan hot over medium heat. Add the spices and toast until fragrant. Add a generous drizzle of oil and add in the walnuts, then agitate the pan to coat everything in the oil. Cook until even more fragrant and gently sizzling, about 3 or 4 minutes. Transfer the mixture and oil to a small bowl. 

Swirl tahini yogurt onto two plates. Arrange the fillets, followed by the roasted pepper strips. Spoon the sizzled walnut-spice mix over all and scatter flaky salt and freshly ground pepper to finish.