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Baked Salmon with Tahini Yoghurt
Serves 2
300 g salmon fillet
0.5 lemon, juiced
0.25 cup chopped mint for garnish (optional)
1 tsp paprika (optional)
50 g pine nuts, toasted
1.5 tbsp tahini
0.25 tsp salt
0.5 cup plain Greek yoghurt
1 small garlic clove
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