Preheat the oven to 150°C. Remove a length of foil and baking paper long enough to completely enclose the fish. Place the foil on a large baking tray large enough to fit the fish, then top with the baking paper sheet. Drizzle the baking paper with oil and sprinkle with salt and pepper (this will season the underside of the fish). Top the baking paper with the salmon, then sprinkle the fish with salt and pepper. Drizzle with 2-3 tbsp olive oil, then fold the baking paper and foil around the salmon to enclose to a parcel. Bake in the centre of the oven for 25 minutes, or until medium-rare. Remove from the oven and open the parcel to stop the cooking process. Allow to cool to room temperature.

To make the dressing, combine the garlic and salt in a mortar and pestle. Crush to a thick paste, then stir through the yoghurt and tahini. Add lemon juice to taste. Refrigerate until required.

To make the herb salad, in a large bowl whisk the remaining oil with the lemon juice and a generous pinch of salt and pepper. Add the onion, chilli, nuts, herbs and sumac and gently mix to combine.

Carefully lift the salmon from its parcel, using a large spatula at each end, and transfer to a large serving plate. Spoon the prepared yoghurt dressing over the top, then top with the herb salad. Serve the salmon with baked potatoes and lettuce leaves on the side.