Sabrina Ghayour serves up citrus spiced salmon on Saturday Kitchen with James Martin.

Sabrina says: “A quick and light way to serve salmon fillets. Sumac has lovely citrus flavours which will complement the zests. Serve with a fattoush salad or Persian herb rice – or both.”

The ingredients are: 4 tbsp dried edible rose petals, finely ground, 2 tsp sumac, 1 tsp dried lime powder, 1 tsp ground cumin, ½ tsp ground cinnamon, 1 orange, zest only, 1 lime, zest only, 3-6 tbsp olive oil, 6 x 100g skinless salmon fillets, sea salt and freshly ground black pepper and 1 lemon cut into 6 wedges, to serve.