Skin-Glowing Za'atar Salmon with Citrus, Dates, and Olives
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A za'atar salmon recipe loaded with skin-glowing ingredients, like citrus, kale, and walnuts, to help you glow from within. We're getting a jumpstart on that spring/summer glow. Served with a fresh fennel salad.
Chef Bae wanted you to know that this easy sheet pan salmon is gluten-free, dairy-free, packed with omega-3s, and on the table in 30-ish minutes.
Ingredients
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1 orange or mandarin, finely sliced
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½ cup medjool daes, pitted and halved
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½ cup Castelvetrano olives, pitted and smashed
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1 tbsp extra virgin olive oil
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kosher salt to taste
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4 – 5 oz salmon fillets, skin removed
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2 tbsps za’atar (can also use sumac or baharat, or whatever spice you’re craving!)
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2 tbsps extra virgin olive oil
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2 garlic cloves, finely grated
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kosher salt to taste
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2 fennel bulbs, finely sliced, fronds reserved for topping
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¼ cup fresh mint, finely chopped
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2 leaves lacinato (dragon) kale, finely chopped
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⅓ cup walnuts, toasted and finely chopped
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1 lemon, zested and juiced
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3 tbsps extra virgin olive oil
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sea salt to taste
On the sheet pan (under the salmon)
Salmon Marinade
Fennel Salad
Directions
Preheat the oven to 300°F.
Placed the sliced mandarin, smashed olives, and dates on a sheet tray. Drizzle with olive oil and season with salt.
Make the salmon marinade – add the za’atar, olive oil, grated garlic, and salt into a bowl, mix well, and then brush all over the salmon.
Place the salmon on top of the citrus, dates, and olives. Season again with salt. And transfer to the oven. Roast for 20-25 minutes.
While it's in the oven, make the salad. Add the sliced fennel, chopped kale, chopped mint, toasted crushed walnuts, lemon zest, lemon juice, and olive oil to a large bowl. Season with salt and toss.
When the fish is done, serve it with the roasted mandarin, dates, and olives, with the salad on the side. Finish with fennel fronds and serve.