Source: http://www.taste.com.au

Ingredients

• 2 tsp ground coriander
• 2 tsp ground cumin
• 4-8 salmon skin-on portions
• 2 tbs extra virgin olive oil, divided
• 3 bunches baby broccoli (about 600g total), thick ends of stems trimmed
• 1 cup (280g) Greek-style yoghurt
• 1 lemon, rind finely grated, juiced
• 2 tbs finely chopped dill
• 2 tbs sesame seeds, toasted
• 1/2 cup coriander
• 1/2 cup dill sprigs

Method

• Step 1
  Position racks in centre and bottom of oven and preheat oven to 250°C (230°C fan-forced). Place 2 large heavy non-stick baking trays in oven to heat.
• Step 2
  In a small bowl, mix the ground coriander, cumin, 1½ tsp sea salt flakes and 1 tsp freshly ground black pepper. Coat salmon with 1 tbs oil and season all over with spice mixture.
• Step 3
  In a large bowl, toss the baby broccoli with the remaining 1 tbs oil and season with salt and pepper.
• Step 4
  Remove preheated trays from oven. Place salmon, skin-side down, on trays. Scatter baby broccoli around salmon. Roast, rotating trays halfway through cooking, for 12-14 mins or until salmon is cooked through with a rosy centre.
• Step 5
  While salmon cooks, in a small bowl, whisk yoghurt, lemon rind, 1 tbs lemon juice and chopped dill. Season with salt and pepper. Transfer salmon and baby broccoli to a large platter. Spoon over yoghurt sauce and sprinkle with sesame seeds, coriander sprigs and dill sprigs.