Salmon with Edamame Herb Hummus and Lemon-Tahini Sauce

Preheat the oven to 425 degrees.

Heat an iron skillet (or another oven-proof skillet) over medium-high heat. Rinse the salmon and pat it dry with paper towels. Rub the olive oil over and under the salmon, and season generously with salt and pepper. Sear the salmon: Place the salmon skin side up in the skillet, and let it cook, undisturbed, for 2 minutes. Flip so that the skin side is down, and let cook for another 2 minutes. Place the salmon in the skillet in the oven, and let it cook for 10 minutes. Remove from the oven, and let the salmon rest for 10 minutes.

Divide the Edamame Herb Hummus between 4 bowls or plates. Top with a piece of salmon. Drizzle the salmon and the hummus with the Lemon-Tahini Sauce. Sprinkle chopped dill, mint, parsley and scallions over the top.