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
Za’atar Salmon Recipe
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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.
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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
Try Our Favorite Za’atar!
Jazz up your dinner with this aromatic, tart, and savory spice blend.
Try it Don’t have to do it again. More partial to Greek lemon, dill, salt and pepper
“Ladolemono”.
I didn’t have broccoli, so substituted carrots, yellow bell pepper and a baby red pepper. The veggies were my favorite part. Sooooo goooood!
Another winner! So easy and so flavorful! I didn’t have broccoli or grape tomatoes so I subbed in Brussels sprouts and quartered Campari tomatoes. *chef’s kiss*
A delicious meal! My husband quartered the potatoes and left them in a few extra minutes after taking the fish out, and it all worked really well. We used arctic char rather than salmon and it was cooked perfectly. The veggies were all delicious and went perfectly with the fish. Highly recommend!
I will be trying this recipe tomorrow but one thing to note is that baby potatoes take about 40 minutes to bake at 400 degrees so I will par-boil them first or start them roasting ahead of time and add the other ingredients after 25 minutes.
The recipe was delicious, once I got the potatoes cooked. I used very small whole potatoes, all the size of the smaller potatoes in the photo. When the rest of the ingredients were done, I put the potatoes on another pan and cooked for an additional 12-13 minutes. The meal was delicious, but next time I’ll parboil the potatoes for 10 minutes.
Thanks for sharing your feedback, Betsy!
This was so good. I omitted the potatoes and just did grape tomatoes and broccoli – the seasonings were the best
This was the best salmon I have ever made!
Wow! Thanks, Sharon!!!
Made this at lunchtime for 2 pers.
Put in more broccoli than mentionned in the recipe, less potatoes and it was delicious, no leftovers!
Thanks Suzy!
Made this tonight and it was delicious. I did an edit and would recommend stovetop broil of potatoes if you use them and brussel sprouts before putting them into the oven.
Thanks for the suggestion, Cecile.
Just made this tonight. Very good. Easy to make. Use the Za’atar I just ordered from your website. Suzy Rocks!
Awesome! Thank you so much, Grant!
I made the Za’atar Garlic Salmon for dinner last evening and it was simply delicious. This recipe will be aded to my list of favorites to be used often and for special occasion. Having just returned from Morocco, I fell in love with the food and the spices that flavored it. Thank you for the recipes that are so easy to follow.
My pleasure, Isabelle! Glad you enjoyed this recipe!
I am sorry to jump on someone elses comment, but I just made this tonight. I had to stop in the middle of eating just to tell you how delicious this is. The left overs will go on a salad in tomorrow’s lunch.
I have tried so many of your recipes and the hardest part of any of them is having the right fresh veggies and herbs to make them. I a really enjoy salad dressing made “Suzy” style. Lemon juice and olive oil. Add some Z’atar or sumac and it is all you need. I need to sit down and get myself organized enough to get to the grocery and have the fresh ingredients on hand for a couple of recipes a week. (Single person cooking for only myself) I will always have left overs.
You are very sweet, Kathy! Thank you for the kind words!
Wow, this is my new favorite salmon recipe. Have to adjust the time a little as the fish was slightly overcooked and the potatoes were underdone. But the flavors and colors are amazing! Will start the potatoes earlier next time as many suggested here.
Thanks for sharing, Inna!
Yes, I think this needs to be done in phases, with potatoes and broccoli taking much longer to cook than tomatoes and salmon.
I absolutely agree. Phases is the way to go. It comes out perfect !
Just tried this for the first time! I didn’t have broccoli so I used courgettes instead and it turned out beautifully! Will definitely try for recipes! Thank you!
I a purchased za’atar that contains cumin…not much, but still included. Shall I ease back on the coriander?
Hi JJ,
Our all-natural Za’atar used in this recipe does not contain cumin, so I think you’ll have a bit of a different flavor profile. But cumin and coriander are two different spices, so I wouldn’t think you need to eliminate the coriander here. Here is the link to the za’atar used in this recipe: https://shop.themediterraneandish.com/product/zaatar-spice-blend/
I have tried this recipe a few times and it turned out very well. Thank you for helping me to become a better cook. Just one question…instead of lebanese rice can this fish be served with plain cous cous? Or if you have any other ‘carb’ suggestions that would be great.
Thank you! Glad you enjoyed it. Yes, you can serve this fish with plain couscous.
Excellent flavors and so SO easy to make! My potatoes were slightly larger so I took out the salmon after cook time and roasted the veggies a little bit longer. Such great combination of flavors and I added ALLLLL of the extra za’atar! Love any and all recipes with za’atar. Will definitely be making again, thank you!
Za’atar is a great spice mix, isn’t it?!