Greek Salmon with Scordalia, Walnuts and Zhug

Steps

1. Cook skordalia Preheat oven to 220°C. Drain and rinse cannellini beans and place in a pot with remaining skordalia ingredients. Mash well with 1/4 tsp salt, until smooth. Heat on medium heat, for about 3 minutes, stirring often until hot. Remove from heat, cover and keep warm.
2. Prep salmon Pat salmon dry and cut into 2-3 pieces. Place on a lined oven tray and season. Finely chop walnuts and place in a bowl. Crumble in feta and mix in Greek spices.
3. Cook salmon Top salmon with walnut mixture and press to adhere. Cook in oven for about 8 minutes, until topping is golden and salmon is medium-rare.
4. Cook greens While salmon cooks, peel courgette into ribbons. Heat a drizzle of oil in a fry-pan on high heat. Cook green beans for 2-3 minutes, until tender. Remove from heat, stir through courgette and season to taste.
5. Serve skordalia and greens topped with salmon and a dollop of zhug.