To roast the walnuts, place on an ovenproof tray and pop in the oven 200C (400F) for about 12 minutes or until they smell all nutty. If you’re short on time or energy use pre-roasted nuts or just skip this step.

While the nuts are roasting, mix tahini and yoghurt in a medium bowl to make your sauce. Taste and season with salt and pepper.

Rub salmon with some oil and season with salt. Cook in a small frying pan on a medium high heat for 3 minutes skin side down. Turn and cook for another 3-4 minutes on the second side or until cooked to your liking.

While the salmon is cooking, make the salad by combining herbs, walnuts, lemon juice and extra virgin olive oil in a medium bowl. Toss until well combined.

To serve, divide the tahini sauce between two plates. Top with cooked salmon (crispy skin side up) and place herby salad on the side.