Description
This Za'atar Garlic Salmon recipe combines tender, flaky salmon with aromatic Middle Eastern spices and roasted vegetables for a flavorful, healthy dinner that comes together quickly in the oven.
Ingredients
Vegetables
- 12 baby potatoes (about 12 oz), scrubbed
- 2 cups grape tomatoes (about 10 oz), halved if desired
- 6 oz broccoli florets
Seasonings & Oils
- 3 tbsp fresh minced garlic (about 5 to 6 cloves), divided
- Quality extra virgin olive oil (about 4-5 tbsp total)
- Salt and pepper, to taste
- 2 tsp Za’atar spice, divided, plus more for garnish
- 1 tsp coriander, divided
Protein
- 1 lb salmon fillet, skin removed
Extras
- 1 lemon, juice of
Instructions
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the salmon and vegetables evenly.
- Prepare Vegetables: In a large bowl, combine the baby potatoes, grape tomatoes, and broccoli florets. Add 2 tablespoons of extra virgin olive oil, salt, pepper, 1 tablespoon of minced garlic, 1 teaspoon of za’atar spice, and 1/2 teaspoon of coriander. Toss thoroughly to ensure vegetables are well coated with oil and spices, then spread them on a rimmed baking sheet.
- Season Salmon: Pat the salmon fillet dry with paper towels to remove excess moisture. Season both sides with salt and pepper lightly. Drizzle a small amount of extra virgin olive oil over the fillet, then evenly spread the remaining 2 tablespoons of minced garlic on top. Sprinkle the remaining 1 teaspoon of za’atar spice and 1/2 teaspoon of coriander evenly over the salmon.
- Assemble on Baking Sheet: Cut the seasoned salmon into 4 equal pieces and place them on the baking sheet alongside the vegetables. Drizzle an additional generous amount of olive oil over both the salmon and vegetables if desired to help with roasting and flavor.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 16 minutes until the salmon is cooked through and vegetables are tender.
- Finish and Serve: Remove the baking sheet from the oven. Immediately squeeze fresh lemon juice over the salmon pieces and sprinkle extra za’atar spice on top for added flavor. Serve warm paired with Lebanese rice and a fresh side salad.
Notes
- For best results, ensure the salmon fillet is patted dry to allow seasonings to stick well and avoid steaming during baking.
- Baby potatoes can be partially pre-boiled if you prefer a softer texture before roasting, but it's not necessary.
- You can substitute za’atar with a mixture of dried thyme, oregano, sumac, and sesame seeds if za’atar is unavailable.
- Adjust garlic quantity based on your preference for a milder or stronger garlic flavor.
- This recipe works well with other firm fish fillets if salmon is not available.
