In a large plate, combine the sesame seeds, paprika, cumin and coriander. Season the salmon with salt and pepper. Press the flesh of the salmon into the sesame mixture to coat well.
In a non-stick skillet over medium-high heat, brown the salmon on the flesh side for 5 minutes in the oil. Gently turn the fish over and cook on the skin side for 5 to 7 minutes or until cooked but still soft at the centre. Adjust the seasoning. Place on a serving dish.
Grilled Vegetable Salsa
Meanwhile, dice the grilled vegetables. Place in a bowl. Add the olives and parsley. Mix well.
Serve the salmon with the salsa and lemon wedges. Serve with a white bean and lemon purée or a green salad, if desired. Also delicious served cold the next day.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.