This easy, flavor-packed za’atar garlic salmon recipe has been in the queue since the beginning of summer. And I’m so excited to finally share it with you!
Because we try to faithfully follow the Mediterranean diet, I’ve been looking for new, easy ways to prepare fish. This garlic salmon recipe is one of those that came together on a whim of experimentation, and I’m so glad it did. It’s become another quick go-to sheet pan dinner, for which I will not apologize.
Watch How to Make this Easy Salmon Recipe
There is no big technique behind this delicious garlic salmon. I mean, it’s salmon, tossed on a baking sheet with a few veggies, right?! But it’s the simple, decidedly Middle Eastern twist that took salmon to a whole new level for me…
The game changer here is our new all-natural za’atar spice–an aromatic spice blend with earthy depth and subtle citrus undertones. This particular blend features wild quality wild thyme, toasted sesame seeds, and sumac, sourced from Turkey and North Africa.
What to serve with Za’atar Garlic Salmon
To save time and engery, I like to toss in some vegetables to roast with the salmon. This time, baby potatoes, tomatoes and broccili folerts. But if you’re looking to add more, try: 3-ingredient Mediterranean salad; Lebanese rice; and perhaps a dip like roasted red pepper hummus, or Baba Ganoush!
New Premium Spices from The Mediterranean Dish!
I’ve just introduced you to our brand new Za’atar Spice blend from The Mediterranean Dish! We have now officially launched our very own line of premium, all-natural and organic Mediterranean spices. If you’re looking to stock your pantry for more Mediterranean cooking, shop spice bundles here!
Za’atar Garlic Salmon Recipe
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Prep Time: 10 mins - Cook Time: 15 mins
- Total Time: 25 minutes
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Yield: 4
Print Recipe
Pin RecipeIngredients
- 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
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, add the potatoes, grape tomatoes, and broccoli. Pour 2 tbsp extra virgin olive oil and toss. Then, add a little salt and pepper, 1 tbsp minced garlic, 1 tsp za’atar spice, 1/2 tsp coriander. Toss again so that the spices are distributed to coat the vegetables. Transfer the vegetables to a large baking sheet with a rim.
- 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.
- 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.
- 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).
Notes
- Recommended for this recipe: Our Private Reserve Extra Virgin Olive Oil; All-Natural Za’atar Spice; Organic Ground Coriander; Baking Sheet
- Save! Try our popular Mediterranean Spice Essentials Bundle or Create Your Own 3-Pack
More Recipes to Try
Mediterranean Foil Baked Salmon
Baked Salmon with Garlic Cilantro Sauce
One-Pan Baked Halibut with Vegetables
YECHIEL FRIDMAN says
The spice combination in this recipe was just right.
I substituted Japanese pumpkin and mushrooms for the potatoes and tomatoes in order to lower the carbs, and it came out delicious.
Thanks for a great salmon method!
★★★★★
Theresa says
I liked this except even after I halved my small potatoes, they were not cooked enough in the time allowed. Next time I will start the potatoes first.
★★★★
Suzy Karadsheh says
Thanks, Theresa. Humm…sure, you can get the potatoes started first, if that might work better for your oven. Thanks for sharing!
Keri says
This was delicious! I followed the recipe as written, except I subbed sweet potato because I’m not a big fan of potatoes. Served the traditional Greek salad on the side. A great way to use my crop of tomatoes! Thanks!!
Vlada says
Thank you for checking all the recipes. They are amazing and I’m already wondering how to make some food from them … Super! 🙂
I love your kitchen and I very much adore you. I am your fan. 🙂
Vlada from Prague,
Czech Republic
Suzy Karadsheh says
Thank you so much! I am so glad to hear you’re enjoying the recipe!
Susan Turner says
You and Proud Italian Cook have the two most beautiful food photographs on the internet in my opinion. Mouth watering!
Sharyn says
How can the potatoes take the same cooking time as the salmon? Seems like the salmon would overlook in order for the potatoes to be done. Thanks. Recipe looks tasty.
Suzy Karadsheh says
Hi Sharyn, I use baby potatoes, the smallest you find, and it usually works fine. If you’re more comfortable starting the potatoes first in the oven, and then adding the rest, that would probably work too!
swayam says
This is so so delicious!! I cant wait to give this a try. Must say za’atar is a favorite spice of mine.. 🙂
Suzy Karadsheh says
Isn’t it awesome! Thanks for stopping in!
Ginny McMeans says
All those veggies look so good and I love Za’atar and your flavorings!
★★★★★
Suzy Karadsheh says
Thanks so much, Ginny! Enjoy!
Swathi says
I love Zatar which is one of spice blend which I like other than my Indian spice blend. I like that you used zatar and garlic for a salmon recipe. Sure it taste great too.
Suzy Karadsheh says
Thanks, Swathi! It is a great spice!
Brandi Crawford says
This looks healthy and delicious. I love how colorful the photos are.
★★★★★
Suzy Karadsheh says
That’s the goal…healthy and delicious!
Hannah Healy says
Wow! This looks so colorful, tasty, and delicious. I have to try it soon! 🙂
Suzy Karadsheh says
Awesome, Hannah! Enjoy!
karen says
I went to the shop section and i seems spices cannot be shipped outside the US?
I am in the caribbean and interested in the spices
Suzy Karadsheh says
Hi Karen! Thank you so much for checking it out. So we are looking into shipping options for locations beyond the U.S. but that may take us a bit of time to implement. If you have friends or relatives here in the U.S. that would be willing to receive the spices for you and ship them from there, that’s an option for now. I apologize that we don’t have this option yet.