Za’atar Salmon w/ Roasted Vegetables
Main Dish • Herb & Spice Blend, Salmon, Seafood, Vegetables
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Ingredients
- 2 salmon fillets 6 oz each, skin-on or skinless
- 1 tbsp za’atar seasoning
- 2 tbsp olive oil plus more for drizzling
- 1 cup cherry tomatoes
- 1 cup baby potatoes, halved
- 1½ cups broccoli florets
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional: chopped fresh parsley or cilantro for garnish
- Lemon wedges (for serving)
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment or foil for easier cleanup.
- Toss baby potatoes with 1 tbsp olive oil, garlic powder, salt, and pepper. Spread on the baking sheet and roast for 15 minutes.
- Remove pan from oven. Add broccoli and cherry tomatoes around the potatoes. Drizzle with a bit more olive oil and season lightly.
- Nestle salmon fillets in the center. Brush each fillet with olive oil and generously coat with za’atar seasoning.
- Roast everything for 12–15 minutes, or until salmon is cooked through and vegetables are tender with caramelized edges.
- Garnish with fresh herbs and serve with lemon wedges.
Notes
- 5-18-25 1/2 Recipe
- I used
- Tuna Steak, Grilled
- Grey Squash
- Broccoli
- Grape Tomatoes
- Red Bell Pepper
- Garlic Powder
- EVOO
- Basil Mexican
- Cilantro Flake
- Lemongrass Powder
- CC Za'atar Seasoning Blend
- Mashed Potatoes, Leftover
- Nori Flake
- Heavy Cream
- Butter
- Texture Tip: For crispier salmon skin, place the fillets skin-side down directly on the hot pan surface.
- A Mediterranean-inspired one-pan meal featuring flaky salmon fillets crusted with aromatic za’atar, paired with roasted cherry tomatoes, baby potatoes, and broccoli. Simple, wholesome, and loaded with bold flavor.
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