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Za’atar Roasted Salmon with Lemon Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Halal

Description

This Za’atar Roasted Salmon with Lemon recipe features succulent salmon fillets coated in a flavorful za’atar spice blend, then roasted to perfection in the oven. The salmon is brightened with fresh lemon zest and juice, and finished with chopped parsley. Served with couscous or your favorite side, this dish is a simple yet sophisticated meal perfect for a healthy dinner.

Ingredients

Scale

Salmon and Za’atar Paste

  • 4 salmon fillets (about 6 ounces each), skin-on
  • 3 tablespoons za’atar spice blend
  • 2 tablespoons olive oil
  • 1 large lemon, zested and juiced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Optional Side

  • 1 cup couscous, cooked

Garnish

  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Za’atar Paste: In a small bowl, combine the za’atar spice blend, olive oil, lemon zest, salt, and ground black pepper. Mix until you form a smooth, spreadable paste.
  3. Arrange Salmon: Place the salmon fillets skin-side down on the prepared baking sheet, spacing them evenly.
  4. Apply Za’atar Paste: Generously rub the za’atar paste over the top of each salmon fillet, ensuring an even coating for maximum flavor.
  5. Roast Salmon: Roast the salmon in the preheated oven for 12 to 15 minutes, or until it flakes easily with a fork, indicating it’s cooked through but still moist.
  6. Add Lemon Juice and Parsley: Once cooked, squeeze fresh lemon juice over the salmon and sprinkle with finely chopped fresh parsley for a burst of freshness.
  7. Serve: Serve the za’atar roasted salmon warm, alongside couscous or your favorite side dish for a complete meal.

Notes

  • You can substitute the couscous with quinoa or rice for a gluten-free option.
  • Adjust the amount of za’atar spice according to your preference for intensity.
  • For extra crisp skin, broil the salmon for the last 1-2 minutes, watching carefully to avoid burning.
  • Leftover salmon is great served cold in salads or sandwiches.

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