Za’Atar Salmon Fillets
Salmon With Middle Eastern Zing
This is a quick and tasty salmon recipe with a Middle Eastern zing.
I made this two weeks ago. Unfortunately, I got distracted and left the fish a little too long, but it was still delicious.
Along with the potato, I added diced carrot, and I substituted baby peas with a sprig of mint for the beans.
But the genuine star of the dish is the salmon.
4 salmon fillets, with skin on
4-6 medium-sized potatoes, cut into eighths
1 teaspoon sea salt flakes, plus a little extra
½ teaspoon freshly ground black pepper
1 teaspoon dried Greek oregano
1 tablespoon olive oil, plus a little extra
Juice of one lemon
500g green beans
Salt and pepper
1 tablespoon za’atar spice blend
Preheat the oven to 180C.
Place potatoes on a lined oven tray (making sure not to cramp the tin too much) and add the salt, pepper, oregano, oil and lemon juice. Mix to combine and then pop into the oven to roast for 35-40 minutes.
Pat the salmon fillets dry with a paper towel and place on a lined oven tray, skin side down.
Season with a little salt and pepper and drizzle the olive oil over the top. Sprinkle the za’atar over the fillets and pat down lightly to form a crust.
Pop the tray in the oven and bake for 15 – 20 minutes or until the fillets are opaque and gently flaking.
In the meantime, place about 2 inches of water in a medium pot and bring to the boil. Add the beans, bring them to boil again and cook for just one minute. Place the beans in iced or cold water to prevent them from further cooking, drain and set aside.
Serve the fillets piping hot alongside roasted potato wedges and blanched green beans. Drizzle the beans with a little extra olive oil and salt and serve immediately.
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