Za’atar Salmon

This easy za’atar salmon recipe pairs garlicky za’atar-crusted salmon with potatoes, tomatoes, and broccoli for a flavor-packed sheet-pan dinner ready in 25 minutes.

My No-Fuss Sheet-Pan Salmon Dinner

I first made this za’atar salmon on a whim one summer while looking for another easy way to serve fish. It quickly became one of my favorite sheet-pan dinners, and I’m pretty sure it will become a favorite for you too!

There is no big technique behind this recipe. It is salmon, tossed on a baking sheet with baby potatoes, tomatoes, and broccoli. But the simple, decidedly Middle Eastern twist is what makes it one of my go-to dinners: za’atar.

Za’atar is an aromatic blend of wild thyme, toasted sesame seeds, and sumac. Along with plenty of fresh garlic, coriander, and lemon, it gives this simple salmon dinner bold Mediterranean flavor without adding any fuss.

Za’atar Salmon Ingredients

Nothing fancy here: just salmon, fresh vegetables, and a handful of bold Mediterranean flavor-makers. Here’s what you’ll need.

• Baby potatoes: You’ll need 12 small baby potatoes about the size of grape tomatoes. If your potatoes are larger, cut them into smaller pieces or cook them in the oven for an extra 15 minutes before you add the other ingredients. Scrub them well before using.
• Grape tomatoes: Their sweet, juicy flavor balances the earthy spices. You can leave them whole or halve them.
• Broccoli: Use small florets so they roast evenly alongside the other vegetables.
• Garlic: I use a generous 3 tablespoons of freshly minced garlic—about 5 to 6 cloves. This is garlic salmon, after all! It seasons both the vegetables and the fish.
• Extra virgin olive oil: Use 2 tablespoons to coat the vegetables, plus enough to lightly drizzle over the salmon. I use our Private Reserve Extra Virgin Olive Oil here. It adds richness and helps all that garlic and spice cling to every bite. 
• Salt and pepper: Season both the vegetables and salmon to bring the other flavors into balance.
• Za’atar: This is the big flavor-maker. You’ll need 2 teaspoons divided between the vegetables and salmon, plus more to finish. It gives everything an earthy, tangy, and nutty flavor. 
• Ground coriander: One teaspoon adds a warm, citrusy note that complements the za’atar. 
• Salmon: Use 1 pound of skinless salmon fillet. Cutting it into four portions helps it cook evenly and makes serving easy.
• Lemon: Fresh lemon juice brightens the garlic and warming spices just before serving.

How to Make Za’atar Salmon

This za’atar salmon is about as no-fuss as dinner gets. Season the vegetables, season the salmon, and bring everything together on one sheet pan. I divide the garlic and spices between both so every bite gets plenty of flavor.

• Get ready: Preheat your oven to 400°F.
• Season the vegetables: Add 12 baby potatoes, 2 cups grape tomatoes, and 6 ounces broccoli florets to a large bowl. Drizzle with 2 tablespoons extra virgin olive oil. Add 1 tablespoon minced 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 1 pound skinless salmon fillet dry and season it with salt and pepper. Lightly drizzle with olive oil, then spread the remaining 2 tablespoons minced 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 seasoned salmon into 4 equal portions and arrange them on the sheet pan with the vegetables. Add another drizzle of olive oil over the salmon and vegetables 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 juice of 1 lemon over the salmon and sprinkle everything with additional za’atar. Serve immediately.

My Tips for Perfectly Cooked Za’atar Salmon

Sheet-pan dinners should be easy, and this one is. Still, a few small things make all the difference. 

• Finish with lemon and za’atar: Adding these after baking preserves their bright, tangy flavors.
• Pat the salmon dry: Removing excess moisture helps the olive oil, garlic, and spices coat the fish evenly.
• Season in layers: Dividing the garlic, za’atar, and coriander ensures the vegetables and salmon are both well seasoned.
• Give everything room: Spread the vegetables around the salmon rather than piling them together so they can roast instead of steam. 
• Baby potatoes: Look for potatoes that are about the same size as your cherry tomatoes so everything cooks evenly. If yours are larger, cut them down to size. Or, give the potatoes a 15-minute head start in the oven before adding the remaining ingredients to the sheet pan.
• Watch the thickness: The salmon’s cooking time can vary depending on the thickness of the fillet. Begin checking it at 15 minutes.
• Use a thermometer: Check the thickest portion of the salmon and cook it to an internal temperature of 145°F.

What to Serve with Za’atar Salmon

The potatoes, tomatoes, and broccoli make this a complete sheet-pan dinner, which is exactly why I love it on a busy weeknight. If you want to stretch the meal, add Lebanese rice or warm pita bread.

I almost always add something fresh, like my crisp  3-ingredient Mediterranean salad. And if roasted red pepper hummus or creamy Baba Ganoush makes its way to the table, no one is complaining.

Make Ahead and Storage

Most of the prep can happen the day before, so this already easy dinner moves even faster when you’re ready to cook. 

• Get ahead: Scrub the potatoes, prepare the broccoli and tomatoes, mince the garlic, and measure the spices one day ahead. Refrigerate the prepared ingredients separately.
• Store leftovers: Refrigerate the cooled salmon and vegetables in an airtight container for 3 to 4 days.
• Reheat: Warm the leftovers gently in the microwave or a low oven so the salmon does not dry out. I also love it cold over a big salad the next day.

Try These Salmon Recipes Next

Appetizer and Mezze

Salmon Crudo

Fish and Seafood

Pistachio Crusted Salmon

Entree

Easy Greek Salmon

Salads

Salmon Salad with Fresh Vegetables, Parsley, and Capers