1. Mix all ingredients together and set aside.

1. Combine the lemon and orange zest.
2. Brush the salmon with olive oil and season all over with salt and citrus
mix. Cover and refrigerate for 45 minutes.
3. Pre-heat oven on Fan Plus at 100°C.
4. Remove salmon from the refrigerator and allow it to come to room
temperature.
5. Wrap the salmon in baking paper and place skin side down on
a baking tray.
6. Place in the oven on shelf position 2 and bake for 10 minutes.
7. Remove from the oven and turn the salmon skin side up.
8. Return to the oven for a further 10 minutes.
9. Remove from the oven and leave to rest on the tray for 10 minutes.
10. Unwrap and discard the paper. Peel away the skin, then gently scrape
away all of zest.

1. Pre-heat oven on Fan Plus at 160°C.
2. Scatter pistachios on a baking tray and roast, shaking occasionally, until
just golden, 5-10 minutes.
3. Remove pistachios from the oven, and allow to cool before coarsely
chopping. Set aside.
4. Combine cucumbers, grapes, fennel, onion, lettuce, melon and mint in
a bowl.
5. Add pomegranate seeds, drizzle with lemon juice and olive oil, season
to taste and gently toss.

1. Place salmon on a large platter, spoon dressing on top, then gently
place salad on top.
2. Add pistachio and shaved halloumi, then watercress and serve at room
temperature.