Step 1Preheat oven to 160°C. Lay a large sheet of foil over a baking tray. Lay a sheet of baking paper over the top. Place the side of salmon, skin down, on baking paper. Lay another sheet of baking paper over the top, plus a sheet of foil. Fold the sides to seal and form a large parcel. Bake the salmon for 25–30 minutes, or until almost cooked through. Remove, uncover and set aside to cool.
Step 2Meanwhile, place the walnuts and the pine nuts on a baking tray and bake for 5–10 minutes, or until lightly toasted. Roughly chop nuts and set aside.
Step 3Combine yoghurt, tahini, garlic, lemon zest and 2–3 tablespoons of lemon juice in a bowl. Season the mixture with cracked black pepper. Combine the shallots, mint, coriander, chilli, sumac, walnuts and the pine nuts in a separate bowl; mix well.
Step 4Transfer the cooled salmon fillet to serving platter. Spread the yoghurt mixture completely over the salmon. Top with the herb and nut mixture to cover yoghurt. Cover and refrigerate until ready to serve. Scatter the cooled salmon evenly with pomegranate seeds, to serve.