May 05, 2022

Za'atar Garlic Salmon

Za'atar Garlic Salmon

INGREDIENTS


  • 12 baby potatoes (about 12 oz), scrubbed
  • 2 cups grape tomatoes (about 10 oz), halved if you like
  • 6 oz broccoli florets
  • 3 tbsp fresh minced garlic (about 5 to 6 cloves)
  • Quality Extra Virgin Olive Oil
  • Salt and pepper
  • 2 tsp Za'atar spice, divided, plus more for later
  • 1 tsp coriander, divided
  • 1 lb salmon fillet, no skin
  • 1 lemon, juice of


METHOD


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, add the potatoes, grape tomatoes, and broccoli. Pour 2 tablespoon extra virgin olive oil and toss. Then, add a little salt and pepper, 1 tablespoon minced garlic, 1 teaspoon za'atar spice, ½ teaspoon coriander. Toss again so that the spices are distributed to coat the vegetables. Transfer the vegetables to a large baking sheet with a rim.
  3. Pat salmon dry. Season with salt and pepper. Drizzle just a little extra virgin olive oil. Spread the remaining garlic evenly on top. Sprinkle the remaining za'atar and coriander.
  4. Cut seasoned salmon into 4 equal pieces, and place on the prepared baking sheet with the vegetables. Add another generous drizzle of extra virgin olive oil over the salmon and veggies, if needed.
  5. Bake in heated oven for 15-16 minutes. Remove from heat and squeeze lemon juice on salmon. Sprinkle more za'atar all over. Enjoy with Lebanese rice and a side of your favorite salad. (See suggestions for more sides in the post above under "what to serve with za'atar garlic salmon).

Freedom Bulletin #229

By Zina Stone • 17 May, 2024
In this bulletin...

Spiced Spinach Eggs

By Zina Stone • 16 May, 2024
Ingredients 1 tbsp olive oil 2 onions, halved and thinly sliced (320g) 4 garlic cloves, chopped 1½ tbsp smoked paprika 500g passata 500ml vegetable stock, made with 2 tsp bouillon powder 150g red lentils 400g frozen spinach 400g can borlotti beans 10g basil, chopped 2 tomatoes, cut into wedges 8 eggs

Freedom Bulletin #228

By Zina Stone • 11 May, 2024
In this bulletin...
More Posts
Share by: