Recipe Instructions:
Ingredients
For the salmon:
4 salmon fillets , (6-8 oz. or 170-230g) each
2 tablespoons olive oil
4 tablespoons za’atar spice mix
salt and freshly ground black pepper , to taste
For the lemon herb couscous:
2 tablespoons , divided
1/2 onion , diced
1 garlic clove , minced
1 cup Israeli couscous , uncooked
1/4 teaspoon salt
2 cups water
2 tablespoons fresh parsley , chopped
2 tablespoons fresh dill , chopped
1 tablespoon lemon juice
1/4 cup feta cheese , crumbled
1/4 cup pine nuts , toasted
salt and freshly ground black pepper , to taste
Instructions
The salmon.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place salmon fillets on it, skin side down. Brush fillets with olive oil and season with salt and pepper. Spread the za’atar spice mixture evenly over the top of the salmon and bake for 12-15 minutes (depending on the thickness of your salmon fillets), or until the fish flakes easily with a fork.
The lemon herb couscous.
Heat 1 tablespoon of olive oil in a saucepan over medium heat. Sautée onion until transparent, about 2-3 minutes. Add garlic and sautée until fragrant, about 1 minute. Add couscous and ¼ teaspoon of salt and cook, stirring frequently, for about 2-3 minutes until lightly toasted.
Then add water and bring back to a boil. Simmer over medium-low heat for 10 minutes, stirring occasionally, until water has been absorbed and couscous is tender. Remove from heat and let cool for 5 minutes.
Add the olive oil, parsley, dill, lemon juice, feta cheese and pine nuts to the couscous and stir gently to combine. Season with salt and pepper, to taste, and serve with za’atar salmon.
