Baked Salmon with Tahini, Yoghurt and Herbs

Ingredients

• 1 kg Huon Salmon fillet, skin off, pin boned
• 2 tbsp extra-virgin olive oil
• 250 g thick Greek-style yoghurt
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, crushed
• Salt, freshly ground pepper
• 3 tbsp preserved lemon rind, finely chopped
• 1 bunch mint leaves, very finely chopped
• 1 bunch basil leaves, very finely chopped
• 1 bunch flat-leaf parsley, finely chopped
• 100 g almonds toasted and finely chopped
• 60 mL olive oil
• Steamed pink eye potatoes to serve