Prep Time: 10 mins | Cook Time: 20 mins
Ingredients:
For the Salmon:
• 4 salmon fillets (skin-on or off)
• 2 tbsp olive oil
• 2 tbsp za’atar seasoning
• 1 tbsp lemon juice
• Salt & pepper to taste
• Lemon wedges, for serving
For the Veggies (customize!):
• 1 red onion, sliced
• 1 zucchini or yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• Salt, pepper, and extra za’atar (optional)
Instructions:
1. Prep Oven & Pan:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
2. Season Veggies:
Toss veggies with olive oil, salt, pepper, and a sprinkle of za’atar. Spread evenly on the sheet pan.
3. Prep Salmon:
Pat salmon dry. Mix olive oil, za’atar, lemon juice, salt, and pepper into a paste. Rub it all over the salmon fillets.
4. Assemble & Bake:
Nestle the salmon fillets among the veggies. Bake for 15–18 minutes, or until salmon flakes easily with a fork and veggies are roasted.
5. Serve:
Garnish with lemon wedges and fresh herbs like parsley or mint, if you’d like. Serve over rice, couscous, or on its own!
