Za’atar Roasted Salmon with Warm Quinoa Salad & Yogurt Sauce
Za'atar is a Middle Eastern spice blend of savory dried herbs like oregano or thyme, and earthy spices like cumin, coriander and sumac. Here, we use it as rub over salmon and roast it for an incredibly flavorful recipe that your family will want to keep on repeat.
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- 1/2 cup full-fat plain Greek yogurt
- 1 lemon, zested and juiced
- sea salt and ground black pepper, to taste
- 2 tbsp chopped fresh cilantro
Salmon & veg
- 2 large carrots, cut into 3-inch sticks
- ½ red cabbage, cored and cut into 2-inch chunks
- 1 tsp ground cumin
- 6 tsp extra-virgin olive oil, divided
- ¾ tsp each sea salt and ground black pepper, divided
- 2 cups cooked quinoa
- ½ bunch lacinato or curly kale, stemmed and roughly chopped
- 4 4-oz wild salmon fillets
- 1 tbsp za’atar (Try: Frontier Co-op Za’atar Seasoning)
- Preheat oven to 400°F and arrange racks in top and bottom thirds of oven. Line 2 baking sheets with parchment paper.
- Prepare sauce: In a small bowl, mix together all sauce ingredients. Refrigerate until serving. (Make Ahead): Make sauce up to 1 day ahead; refrigerate covered.)
- Prepare salmon and veg: In a large bowl, place carrots and cabbage; toss with cumin. Stir in one-third of each oil, salt and pepper. Transfer vegetables to 1 prepared baking sheet and bake on upper rack until fork-tender, about 50 minutes.
- To same large bowl, add quinoa and kale. Stir in another one-third each oil, salt and pepper. Transfer mixture to second baking sheet.
- Rub remaining oil onto salmon and season with remaining salt and pepper. Rub fillets with za’atar. Place fillets on top of quinoa mixture; bake on lower rack until salmon is cooked through and flaky, about 20 minutes.
- Divide roasted vegetables and salmon among bowls and top with yogurt sauce.
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- Serving Size ¼ of recipe
- Calories 456
- Carbohydrate Content 40.5 g
- Cholesterol Content 55 mg
- Fat Content 18 g
- Fiber Content 8 g
- Protein Content 36 g
- Saturated Fat Content 3 g
- Sodium Content 557 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 9 g
- Polyunsaturated Fat Content 4 g