flowcooking

Za'atar salmon and tahini

Za’atar salmon with a warm, peppery crust and lemony tahini sauce.
Juicy salmon sits on wilted baby spinach, slicked with olive oil.
Finish with sumac brightness and fresh coriander for a bold bite.

dinner ⏱ 25 min 520 kcal / portion 9.0 g carbs / portion (estimated) fishglutensoysulphites 🔗 Original source

No ratings yet
🖨 Print
Za'atar salmon and tahini
v3 · rb0e705f985 20260727Z1751 600 g salmon fillet 2 tbsp za'atar 2½ tsp sumac 60 ml olive oil 250 g baby spinach 1½ tbsp coriander leaf salt to taste black pepper to taste 🔥 preheat the oven to 220°C fan 🍽 pat dry the salmon and sprinkle with salt and black pepper 🌀 mix the za'atar and sumac 🍽 sprinkle the salmon with the za'atar and sumac crust 🍳 ⏱ 2-3 min cook the spinach with a tablespoon of olive oil, salt, and black pepper until just wilted 🍽 place the salmon skin-side down on the wilted spinach and drizzle with olive oil 🔥 ⏱ 5 min bake 🌀 whisk the tahini, garlic, 2½ tablespoons of lemon juice, water, and salt until smooth and quite runny 🔥 ⏱ 5 min pour the tahini all around the salmon (but not on the fish) and bake until the tahini is bubbling 🍽 scoop and spoon over the remaining lemon juice and top with the coriander and extra sumac, plus drizzle the remaining oil Za'atar Salmon 🎉 90 g tahini 3 pieces garlic clove 3½ tbsp lemon juice 100 ml water baby spinach olive oil salt black pepper olive oil tahini, garlic clove, lemon juice, water coriander leaf ½ tsp sumac 30 ml olive oil
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat the oven to 220°C fan
  2. pat dry the salmon and sprinkle with salt and black pepper
  3. mix the za'atar and sumac
  4. sprinkle the salmon with the za'atar and sumac crust
  5. cook the spinach with a tablespoon of olive oil, salt, and black pepper for 2–3 minutes until just wilted
  6. place the salmon skin-side down on the wilted spinach and drizzle with olive oil
  7. bake for 5 minutes
  8. whisk the tahini, garlic, 2½ tablespoons of lemon juice, water, and salt until smooth and quite runny
  9. pour the tahini all around the salmon (but not on the fish) and bake for another 5 minutes until the tahini is bubbling
  10. scoop and spoon over the remaining lemon juice and top with the coriander and extra sumac, plus drizzle the remaining oil

Similar recipes