Roasted Salmon with Za'atar and Sumac

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serves 4


  • For the Salmon
  • 4 fillets organic (if possible) salmon, about 1/2 pound or 250 grams each. skin off or on.
  • Sea salt and pepper, to season
  • 4 tbsp extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp Za'atar
  • 1 tbsp Sumac
  • 1 lemon, sliced
  • For the Couscous
  • 2 cups Israeli Couscous 
  • 3 tbsp extra virgin olive oil
  • 2 cloves of garlic, finely minced
  • 4 green onions, finely chopped
  • 2 tablespoons harissa paste (or ground harissa)
  • 2 cups cherry tomatoes, sliced in halves
  • 1/4 cup white wine
  • 1/3 cup feta cheese, crumbled
  • 1/2 cup parsley, finely chopped
  • For the yogurt sauce
  • 1 cup 2% yogurt 
  • juice of 1 lemon 
  • 1 tbsp olive oil
  • 1/2 garlic clove, finely minced
  • 1/2 tsp sea salt
  • 1 tbsp za'atar
  • 1/4 cup mint leaves, finely chopped
  • 1 Thai chili, finely chopped (optional)
  • 1/2 cup pomegranate seeds/


Pre heat the oven to 375 F.

Place the salmon fillets in a shallow baking dish. Season with salt and pepper and pour in the olive oil and lemon juice. Sprinkle with the Za'atar and Sumac. Rub the spices all over the salmon fillets. top eat piece with a slice of lemon and let stand for 5 minutes. Roast in the oven for 25 minutes. Setting the oven to broil for the last two minutes.

Bring 6 cups of water to a boil. Add about 1 tbsp of salt when boiling and then add the couscous. The couscous will be ready and al dente in about minutes. In the meantime, in a large frying pan, set over medium heat, pour in the the olive oil and add the garlic. Cook for about 3o seconds stirring often. Add the green onions and harissa. Stir for a minute. Then add the cherry tomatoes, and cook for about 4 minutes, stirring frequently. The tomatoes will release its liquids and you'll end up with a super flavourful sauce. Pour in the wine and cook for an extra minute. Add the drained couscous to the sauce, as well as the parsley and feta. Stir until combined and set aside.

To make the sauce, in a medium bowl, mix the yogurt with the lemon juice, olive oil, garlic, salt, Za'atar and chili, if using. Stir until combined. 

Serve the salmon over the couscous, and spoon some of the sauce over each fillet. sprinkling it with pomegranate seeds. 

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