Za'atar salmon and tahini

dinner · ⏱ 25 min · 4 portions · 9.0 g carbs / portion · allergens: fish, gluten, soy, sulphites

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
http://flowcooking.food/en-us/recipe/246/zaatar-salmon-and-tahini/