Za’atar Garlic Salmon
A delightful dish that beautifully marries bold Middle Eastern spices with wholesome vegetables, perfect for busy weeknights or impressing guests.
Ingredients
Vegetables
- 12 oz baby potatoes, scrubbed About 12 medium-sized potatoes.
- 2 cups grape tomatoes, halved if you like About 10 oz.
- 6 oz broccoli florets
Flavorings
- 3 tbsp fresh minced garlic About 5 to 6 cloves.
- Quality Extra Virgin Olive Oil tbsp about 4-5 tbsp, divided For drizzling and coating.
- Salt and pepper to taste
- 2 tsp Za’atar spice, divided, plus extra for sprinkling later
- 1 tsp coriander, divided
Salmon
- 1 lb salmon fillet, no skin Cut into 4 equal portions.
- 1 lemon, juice of For seasoning.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine baby potatoes, grape tomatoes, and broccoli florets.
- Pour in 2 tablespoons of extra virgin olive oil, add a pinch of salt and pepper, 1 tablespoon minced garlic, 1 teaspoon za’atar spice, and 1/2 teaspoon coriander.
- Toss everything well so the vegetables are evenly coated with the oil and spices.
- Transfer the seasoned vegetables onto a large baking sheet.
- Pat the salmon dry, season lightly with salt and pepper, and drizzle with olive oil.
- Spread the remaining minced garlic on top of the salmon, followed by the remaining za’atar and coriander.
- Cut the salmon fillet into portions and arrange on the baking sheet with the vegetables.
- Optionally drizzle more olive oil over salmon and veggies.
Cooking
- Bake for 20-25 minutes until the salmon is cooked through and vegetables are tender.
Notes
Serve on a bed of quinoa or alongside a fresh green salad. Squeeze extra lemon juice before serving or pair with tzatziki sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to two months. Reheat in an oven at 350°F (175°C).