• Pre-heat oven to 350°F (182°C)

The salmon

• Pat salmon dry and salt and pepper to taste
• Lay on an oiled parchment paper in a baking tray and bake for 25 minutes or until it is flaky. (You can lay the filet on thinly sliced onions to add some flavor to the fish).
• When cooked allow to cool to room temperature before moving to serving platter

The tahini dressing

• In a small bowl mix 3 tablespoons of tahini paste with the lemon juice. It will start to thicken.
• Gradually add water, a teaspoon at a time until you have the consistency of honey. (The dressing should be a little runny but thick enough not to run off the salmon when it is spread).
• Mix in finely chopped parsley and set aside.

The relish

• Mix the chopped parsley, cilantro, onion, Aleppo pepper, tomatoes and zest.
• Add olive oil and salt to taste. Set aside.

Assemble the dish

• Brush the tahini dressing on the whole filet. It should be light enough that you still see the color of the Salmon.
• Garnish with the relish down the center of the filet and serve extra relish and tahini in small bowls on the side.