Za'atar Roasted Salmon with Lemon Herb Couscous
Middle Eastern Spiced Salmon atop Citrus-Infused Pearl Couscous Medley
Ingredients:
4 salmon fillets (6 oz each)
3 tablespoons za'atar spice blend
2 tablespoons olive oil, divided
2 tablespoons lemon juice, divided
1 tablespoon honey
3 cloves garlic, minced
1 1/2 cups pearl couscous (Israeli couscous)
2 1/4 cups vegetable broth
Zest of 1 lemon
1/4 cup fresh herbs (combination of mint, parsley, and cilantro), chopped
1/2 cup cherry tomatoes, halved
1/3 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup kalamata olives, pitted and halved (optional)
2 tablespoons pine nuts, toasted
Salt and pepper to taste
Lemon wedges for serving
Directions:
Preheat oven to 400°F (200°C).
In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, half the minced garlic, and za'atar spice blend.
Place salmon fillets on a parchment-lined baking sheet. Pat the fillets dry with paper towels and season with salt and pepper.
Spread the za'atar mixture evenly over the top of each salmon fillet.
Roast salmon in the preheated oven for 10-12 minutes, until just cooked through but still moist.
Meanwhile, heat the remaining olive oil in a medium saucepan over medium heat. Add the remaining garlic and cook for 30 seconds until fragrant.
Add the pearl couscous to the pan and toast for 2-3 minutes, stirring frequently, until lightly golden.
Pour in the vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook for 8-10 minutes until the couscous is tender and liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes.
Fluff the couscous with a fork, then stir in lemon zest, remaining lemon juice, chopped herbs, cherry tomatoes, cucumber, red onion, and olives if using.
Season with salt and pepper to taste.
Serve the za'atar salmon over the lemon herb couscous, sprinkle with toasted pine nuts, and garnish with lemon wedges.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 490 kcal | Servings: 4 servings