Description
This Za’atar Salmon features marinated fillets roasted with cherry tomatoes and red onions, enhanced by a fragrant za’atar spice blend. Topped with fresh parsley and served with lemon wedges, it’s a delicious and healthy option for any occasion. Perfect for a quick weeknight dinner or a special gathering!
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons za’atar spice blend
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 1 cup fresh parsley, chopped
- 1 lemon, sliced into wedges (for serving)
Instructions
- In a small bowl, combine the za’atar spice blend, olive oil, lemon juice, garlic powder, salt, and pepper. Whisk until smooth.
- Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the halved cherry tomatoes and sliced red onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Line a baking sheet with parchment paper or aluminum foil. Spread the marinated salmon fillets on one side of the baking sheet and the seasoned vegetables on the other. Bake for 15-20 minutes, or until the salmon flakes easily and the vegetables are tender.
- Remove the baking sheet from the oven and let the salmon rest for a couple of minutes. Serve each salmon fillet with a portion of roasted cherry tomatoes and red onion. Sprinkle with fresh parsley and serve with lemon wedges.
Notes
- For added heat, consider sprinkling red pepper flakes into the marinade or on the vegetables before roasting.
- Serve over couscous or quinoa for a more substantial meal.
- Leftover salmon can be flaked and used in salads, wraps, or pasta dishes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes