Za'atar Salmon Recipe
This no-fuss za’atar salmon brings salmon, potatoes, tomatoes, and broccoli together on one sheet pan. A generous amount of garlic, earthy za’atar, coriander, and fresh lemon gives everything bold Mediterranean flavor with very little prep.
Servings: 4
Ingredients
- 12 baby potatoes, about 12 oz, scrubbed
- 2 cups grape tomatoes, about 10 oz, halved if you like
- 6 ounces broccoli florets
- 3 tablespoons fresh minced garlic, about 5 to 6 cloves
- 2 tablespoons quality extra virgin olive oil, plus some for drizzling
- salt
- pepper
- 2 teaspoons za'atar spice, divided, plus more for later
- 1 teaspoon coriander, divided
- 1 pound salmon fillet, no skin
- 1 lemon, juice of
Instructions
- Get ready: Preheat your oven to 400°F.
- Season the vegetables: Add the potatoes, grape tomatoes, and broccoli to a large bowl. Drizzle with 2 tablespoons extra virgin olive oil. Add 1 tablespoon of the garlic, 1 teaspoon za’atar, 1/2 teaspoon coriander, and a generous pinch of salt and pepper. Toss until evenly coated, then spread the vegetables on a large rimmed baking sheet.
- Season the salmon: Pat the salmon dry and season it with salt and pepper. Lightly drizzle it with olive oil, then spread the remaining 2 tablespoons garlic evenly over the top. Sprinkle with the remaining 1 teaspoon za’atar and 1/2 teaspoon coriander.
- Add the salmon to the pan: Cut the salmon into 4 equal portions and arrange them on the baking sheet with the vegetables. Drizzle the salmon and vegetables with a little more olive oil if needed.
- Bake: Bake for 15 to 16 minutes, or until the salmon is opaque, separates easily with a fork, and reaches 145°F at its thickest point.
- Finish and serve: Squeeze the lemon over the salmon and sprinkle everything with additional za’atar. Serve immediately.
Video
Notes
- Storage: Refrigerate the cooled salmon and vegetables in an airtight container for up to 4 days. Reheat gently to avoid drying out the salmon.
- Baby potatoes: Choose baby potatoes that are about the same size as the cherry tomatoes. If your potatoes are larger, cut them into smaller pieces or roast them for 15 minutes before continuing with the rest of the recipe.
- Shop this recipe: Our Private Reserve Extra Virgin Olive Oil, all-natural Za’atar Spice, and organic Ground Coriander.
Nutrition
Calories: 336.5kcal | Carbohydrates: 39.9g | Protein: 28.5g | Fat: 7.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 2.4g | Cholesterol: 62.4mg | Sodium: 370.3mg | Potassium: 1640.4mg | Fiber: 6.8g | Sugar: 4.7g | Vitamin A: 961.2IU | Vitamin C: 97.8mg | Calcium: 89mg | Iron: 3.6mg
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