Ingredients
12 baby potatoes (about 12 oz), scrubbed
2 cups grape tomatoes (about 10 oz), halved if desired
6 oz broccoli florets
3 tbsp fresh minced garlic (about 5–6 cloves)
Extra virgin olive oil
Salt and black pepper, to taste
2 tsp za’atar spice, divided
1 tsp ground coriander, divided
1 lb salmon fillet, skinless
1 lemon, juiced
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes, grape tomatoes, and broccoli with 2 tbsp olive oil, salt, pepper, 1 tbsp minced garlic, 1 tsp za’atar, and ½ tsp coriander. Spread evenly on a rimmed baking sheet.
- Pat salmon fillet dry, drizzle lightly with olive oil, and season with salt and pepper. Spread remaining garlic on top and sprinkle with remaining za’atar and coriander.
- Cut salmon into 4 equal pieces and place on the baking sheet with the vegetables. Drizzle with more olive oil if needed.
- Bake for 15–16 minutes, or until salmon flakes easily with a fork and vegetables are tender.
- Remove from oven, squeeze fresh lemon juice over salmon, and sprinkle with extra za’atar if desired.
- Serve warm with Lebanese rice, salad, or Mediterranean dips.
Notes
- Parboil or cut potatoes smaller if you prefer them softer, as they may need longer to cook than salmon.
- This recipe works with salmon skin-on as well.
- Try swapping or adding vegetables such as cauliflower, zucchini, or carrots.
- Serve with sides like Mediterranean salad, baba ganoush, or roasted red pepper hummus for a complete meal.
- Grilling also works well for this recipe if you prefer smoky flavors.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 365
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 65 mg
