Nut and seed-crusted salmon with brown rice pilaf

Instructions

1. Preheat oven to 180°C. Place salmon in a baking paper lined baking dish and press seed mix into the flesh to coat well. Place in oven and bake for 8 minutes or until just cooked. You want it to feel like a marshmallow.
2. While salmon cooks, lightly spray a deep-based pan with oil, and place over a medium heat. Add cinnamon sticks to the pan with onion and fry quickly, stirring for 8 minutes, or until nicely coloured. Add courgette and carrot and cook for a further 2 minutes. Remove onion mix from pan and add to fluffed cooked brown rice. Stir carefully to combine.
3. To the same pan, add silver beet and a sprinkle of water and cook until wilted. Squeeze over 1 lemon wedge.
4. In a small bowl, combine tahini, yoghurt, 1 tablespoon of water and squeeze of another lemon wedge. Mix well.
5. Serve salmon with greens and rice. Drizzle over tahini sauce. Garnish with remaining lemon and parsley, if desired.