1 cup Greek yogurt
1 tbsp tahini
1/4 tsp kosher salt
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
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.