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Za'atar Salmon with Israeli Salad

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: Salad, Salmon
Servings: 4

Ingredients

Salmon

  • 4 fillets of salmon approximately 1 1/2 lbs / 680 grams in total
  • 1 Tbsp Dijon mustard
  • 1 tsp honey or to taste
  • 1 Tbsp Za'atar spice blend
  • ½ tsp sumac optional
  • 1 lemon thinly sliced into half moons

Israeli Salad

  • 12 oz - 1 lb (340 - 460 g) cherry tomatoes quartered
  • 12 oz - 1 lb (340 - 460 g) Persian or English cucumber diced
  • ½ cup red onion minced
  • ½ cup parsley chopped
  • 2 Tbsp extra virgin olive oil or to taste
  • 2 Tbsp lemon juice or to taste
  • ¼ tsp Kosher salt

Optional Ingredients

  • hummus
  • toasted pita bread

Instructions

Za'atar Salmon

  • Preheat oven to 350 F (180 C). Spray baking tray covered with tin foil with cooking spray.
  • Slice lemon. Combine Dijon mustard and honey in a small bowl or ramekin. Combine za'atar, sumac and salt in another small bowl or ramekin.
  • Place salmon pieces on baking tray, skin side down. Brush honey mustard mixture on top and sides of salmon fillets. Sprinkle spice mixture evenly over each piece and top each fillet with 2-3 thin lemon slices. (I forgot to do this in the photos. I added the sliced before broiling instead.)
  • Bake for approximately 5-7 minutes. Turn on broiler and cook for an additional 2-3 minutes until desired degree of doneness.
  • Transfer salmon to a serving platter, removing skin if desired. (It comes off pretty easily if you use a fish spatula.) Garnish with any additional lemon slices.

Israeli Salad (Can be made before the salmon or even earlier)

  • Chop the tomatoes and the cucumber. I usually take some of the seeds out of the tomatoes and put them in a colander to drain a little before mixing. You can also remove some of the seeds from cucumber if desired.
  • Combine all ingredients in a bowl. (Note: The amounts of the cucumber and tomato do not have to be exact. You want to have an about equal amount of each, or you can put more of one or the other to your personal liking.)
  • Taste for seasoning and add more olive oil, lemon juice and/or salt to taste.
  • Keep at room temperature until serving or refrigerate for longer storage, but know that the vegetables will release more water over time.
  • Serve with Salmon. To make it more substantial, I usually also add hummus and toasted pita bread.