Za'atar Salmon with Tahini Sauce

This easy salmon is bursting with vibrant flavour and topped with a creamy, tahini sauce. It comes together quickly and is perfect for a weeknight meal.

5 from 1 vote

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Servings 2

Prep Time 10

Resting Time 5

Total Time 30

Equipment

Instant Read Thermometer

Ingredients

Za'atar Salmon

350 g (12 oz) salmon fillet
1 clove garlic grated or finely minced
1 tbsp za'atar
1 tsp lemon zest
½ tsp ground cumin
¼ tsp chili flakes
2 tbsp olive oil

Tahini Sauce

50 g (¼ cup) tahini
1 clove garlic grated or finely minced
¼ tsp lemon zest
2 tsp fresh lemon juice
½ tsp za'atar

Instructions

Preheat oven to to 180°C/350°F. Pat the salmon dry and season generously with salt and pepper. In a small bowl, combine the garlic, za'atar, lemon zest, cumin, chili flakes and olive oil.
Use a spoon or pastry brush to completely coat the salmon fillet in the za'atar mixture.
Set the salmon on a parchment-lined baking sheet, move to the oven and cook until the salmon registers at 50°C/122°F when an instant-read thermometer is inserted into the thickest part of the fillet. Allow to rest for 5 minutes.
Meanwhile, make the tahini sauce. Add the tahini, garlic, lemon juice, za'atar a generous pinch of salt and a few grinds of black pepper to a small bowl.
Pour in 60ml (¼ cup) cool water and whisk until emulsified. Drizzle some over the salmon and serve the rest on the side.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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