Cut the salmon in cubes and marinate it in a bowl with the lemon juice, oil, salt and pepper. Let it rest in the fridge for half an hour.
Prepare some orange and lemon zest, then chop the orange pulp into small pieces.
Take the salmon out of the marinade and mix with a little lemon juice, lemon & orange rind, pulp, SKYR, salt, pepper and a bit of oil.
Arrange the tartar with help of a ring, then garnish with some SKYR, pomegranate seeds and chopped parsley.