• Spread the bottom of a large pan with half the thyme, garlic and spices.
• Lay the fish fillet on the spices.
• Pour enough olive oil to completely cover the fish and spread the rest of the thyme and spices above it.
• Put the pan on the stove and cook over the lowest flame for about half an hour.
• The salmon is ready when its color becomes light pink, and the flesh is still slightly rare inside.
• Transfer the fish and the spices into a bowl, cover and refrigerate for 24 hours. (The fish will keep refrigerated for 4-5 days).

For the Salad:

• Remove the lower third of the parsley and coriander stems and coarsely chop the leaves.
• Slice the spring onions.
• Transfer to a bowl.
• Coarsely chop the peanuts, almonds, pumpkin and sunflower seeds and add to the bowl.

For Serving:

• Remove the fish from the oil, crumble it and add to the salad.
• Season with about 4 tbsp of the oil in which you cooked the fish, lemon juice and salt to taste.
• Lightly mix the salad and serve immediately. (The oil can be strained and used for frying or seasoning other fish dishes).