Action any requests for a simple salmon and salad with this golden-seared dish. It might look rudimentary, but you'll be digging into stealthily snappy flavour here, from tangy sumac to a creamy and herbaceous garlic and yoghurt dressing. Flake the fish, mix it through, if that's your jam.
Thinly slice zucchini into rounds. Heat ½ the oil in a frypan over medium-high heat. Add zucchini, sprinkle with salt and pepper and cook for 2–3 minutes or until golden brown and tender. Sprinkle with sumac and transfer to a large salad bowl. Set aside to cool slightly.
Peel and crush garlic. Rinse and finely chop coriander. Place garlic, coriander and yoghurt in a bowl and season with salt and pepper. Mix well to combine and set aside until ready to serve.
Rinse and roughly chop lettuce. Thinly slice radishes into rounds. Place radish and lettuce in bowl with zucchini and set aside.
Wipe out frypan used to cook zucchini and return to medium-high heat. Sprinkle salmon with salt and pepper. Add remaining oil to frypan and place salmon skin-side down. Cook for 4–5 minutes or until skin is crisp. Turn and cook for a further 3–4 minutes or until salmon is just cooked. While salmon is cooking, continue with step 5.
Add coriander dressing to salad and toss to combine. Season to taste with salt and pepper.
Divide salmon and salad between bowls to serve.