Recipes
Zaatar Roasted Salmon with Couscous & Yogurt
Serves 4
| Prep Time: 15 mins
| Cook Time: 30 mins
| Total Time: 45 mins
You may need: Zaatar
Discover The Recipe
Lebanese cuisine fuses fresh, seasonal Mediterranean ingredients with exotic flavors from the Middle East. This recipe for Zaatar Roasted Salmon with Couscous & Yogurt transforms a weeknight standard roasted salmon into an elegant and delightful meal that you'd find at a popular restaurant. Fresh herbs and bright lemon pair with a classic Lebanese spice called Zaatar to make you savor each bite. Zaatar is a spice blend popular across the Middle East and increasingly used by chefs in top restaurants around the world.
While Zaatar has a variety of formulations from country to country and even family to family, our version includes the essential and timeless ingredients to provide and authentic flavor punch. Thyme gives a subtle woodsy-minty flavor. Sumac delivers a lovely lemony-tartness. Marjoram adds a hint of sweetness. Oregano provides a pungent, slightly bitter-hay flavor, & sesame seeds add a nutty note. Zaatar is used as a table condiment and is perfect for adding flavor to pizza, pasta, roasted veggies, salads, stews and meats or whatever your imagination dreams up!
Ingredients
Zaatar Roasted Salmon:
4 filets salmon (about 1.5-2lbs)
2 Tbsp olive oil
2 cloves garlic, diced
1 Tbsp Piquant Post Zaatar spice
1 lemon, sliced (optional)
salt & pepper to taste (optional)
For the Couscous:
2 cups Israeli Couscous
3 cups water
1/4 tsp salt
2 cups cherry tomatoes, sliced in halves (optional)
1/2 cup parsley, finely chopped (optional)
Lebanese Yogurt Sauce:
1 cup 2% milkfat yogurt (0% is fine, too)
1 Tbsp olive oil
1/2 tsp sea salt
2 tsp Piquant Post Zaatar spice
1/4 cup mint leaves, finely chopped (optional)
Notes
We like to leave the skin on the salmon, face-down in the pan. It works as a protective barrier between the delicate fish and a hot pan, helping to prevent overcooking. Plus, after baking, it is easier to remove with a spatula.
A good rule of thumb on bake time is to allow the fish to bake for 4–6 minutes for every half-inch of salmon.
Pat dry the salmon before marinating and seasoning to help get those crispy edges!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Preheat the oven to 375 deg. Place the salmon filets in a large bowl. Add olive oil, garlic and Zaatar spice. Coat well and place on a baking sheet. Add a slice of lemon to each filet, and sprinkle additional Zaatar, salt and pepper, if desired. Bake for 25 minutes, then broil for 2-3 minutes, until slightly charred.
Meanwhile, make the couscous. Bring water and salt to a boil in a medium pot. Once boiling, add Israeli couscous and simmer for about 10 minutes. Drain any residual water. Stir in cherry tomatoes and parsley.
For the yogurt sauce, combine yogurt and sea salt. Top with olive oil, Zaatar spice, and fresh mint.
Serve Zaatar Roasted Salmon with Israeli couscous and top with a dollop yogurt sauce.
Alternatives & Substitutions
Substitute salmon for another favorite fish, shrimp or even firm tofu!
We love Israeli couscous, but this salmon can go with any grain - try a general couscous, quinoa, or rice.
Try using Za'atar in our Spiced Fish Cakes, our Za'atar Roasted Chicken, or this Roasted Squash with Farro Fattoush. Our Lebanese Stuffed Zucchini (Kousa Mahsi) makes a fantastic side.
For other recipes, try these Cauliflower Tacos, or Zaatar Roasted Potatoes and Focaccia as a side.
Zaatar is one of our favorite blends and there are so many ways to use it. Try it on pizza, popcorn, other roasted meats, seafood, and any roasted veggies.
Many Lebanese eat zaatar daily on their flatbreads. Try mixing it with extra virgin olive oil and spreading on pita like in this Manoushe Zaatar.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Zaatar Roasted Salmon with Couscous & Yogurt
Ingredients
Zaatar Roasted Salmon:
4 filets salmon (about 1.5-2lbs)
2 Tbsp olive oil
2 cloves garlic, diced
1 Tbsp Piquant Post Zaatar spice
1 lemon, sliced (optional)
salt & pepper to taste (optional)
For the Couscous:
2 cups Israeli Couscous
3 cups water
1/4 tsp salt
2 cups cherry tomatoes, sliced in halves (optional)
1/2 cup parsley, finely chopped (optional)
Lebanese Yogurt Sauce:
1 cup 2% milkfat yogurt (0% is fine, too)
1 Tbsp olive oil
1/2 tsp sea salt
2 tsp Piquant Post Zaatar spice
1/4 cup mint leaves, finely chopped (optional)
Instructions
Preheat the oven to 375 deg. Place the salmon filets in a large bowl. Add olive oil, garlic and Zaatar spice. Coat well and place on a baking sheet. Add a slice of lemon to each filet, and sprinkle additional Zaatar, salt and pepper, if desired. Bake for 25 minutes, then broil for 2-3 minutes, until slightly charred.
Meanwhile, make the couscous. Bring water and salt to a boil in a medium pot. Once boiling, add Israeli couscous and simmer for about 10 minutes. Drain any residual water. Stir in cherry tomatoes and parsley.
For the yogurt sauce, combine yogurt and sea salt. Top with olive oil, Zaatar spice, and fresh mint.
Serve Zaatar Roasted Salmon with Israeli couscous and top with a dollop yogurt sauce.
Notes
We like to leave the skin on the salmon, face-down in the pan. It works as a protective barrier between the delicate fish and a hot pan, helping to prevent overcooking. Plus, after baking, it is easier to remove with a spatula.
A good rule of thumb on bake time is to allow the fish to bake for 4–6 minutes for every half-inch of salmon.
Pat dry the salmon before marinating and seasoning to help get those crispy edges!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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