Za'atar Salmon

Close up of baked salmon and asparagus on a metal sheet pan.

Make za'atar salmon for a flavorful and quick one-pan dinner. Salmon fillets are coated in lemon zest and za'atar seasoning, paired with tender asparagus, and baked to perfection in the oven.

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Author Heather

Ingredients

1 pound salmon fillets
1 pound asparagus spears woody ends trimmed
2 tablespoons olive oil
1 tablespoon za'atar spice blend
1 tablespoon lemon zest
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon chopped fresh parsley

Instructions

Preheat oven to 425 degrees Fahrenheit and lightly grease a sheet pan.
Check salmon for pin bones and place in the center of prepared sheet pan. Arrange asparagus around the salmon in a single layer. Drizzle olive oil over salmon and asparagus.
In a small bowl, combine za'atar and lemon zest, then sprinkle liberally all over salmon fillets.
Sprinkle asparagus spears with salt and pepper and toss to evenly coat.
Bake for about 12 minutes, or until salmon flakes easily with a fork.

Notes

Storage: Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Variations: Salmon can be substituted with any mild fish fillets, like tilapia, cod, or mahi mahi.

Nutrition