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Slow-Roasted Salmon with Za'atar Salsa Verde
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4.80 from 5 votes

Slow-Roasted Salmon with Za'atar Salsa Verde

This simple, yet impressive Slow-Roasted Salmon with Za'atar Salsa Verde will be an instant family favorite. Filled with bold flavors, it's equal parts nutritious and delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree
Cuisine: Mexican, middle eastern
Diet: Gluten Free
Servings: 5 to 6 people
Author: Jamie Vespa MS, RD

Equipment

  • Baking dish
  • Mixing bowl

Ingredients

Roasted Salmon

  • 1 large lemon, thinly sliced
  • 1 (1.5 - 2 lb.) center-cut salmon fillet (ideally Atlantic or King salmon)*
  • 3 Tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt
  • 1 tsp. paprika
  • 3/4 tsp. ground coriander
  • 1/4 tsp. black pepper
  • Suggested for serving: cooked long-grain white rice, such as Basmati or Jasmine.

Za'atar Salsa Verde

  • 1/3 cup finely chopped cilantro
  • 1/3 cup finely chopped parsley
  • 1 garlic clove, minced or grated
  • 1 Tbsp. finely chopped capers
  • 1 1/2 tsp. za'atar spice blend
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • Kosher salt to taste

Instructions

  • Preheat oven to 250ºF.
    Arrange lemon slices in a baking dish just large enough to fit salmon. Place salmon overtop, and drizzle with olive oil. In a small bowl, combine salt, paprika, coriander, and black pepper; mix well. Scatter spice mixture over salmon, rubbing into flesh with your fingers or a basting brush.
    Bake for 30 to 35 minutes, until the fillet is just opaque in the center and easily flakes with a fork.
  • Meanwhile, prepare Za'atar Salsa Verde by combining cilantro, parsley, garlic, capers, za'atar, and chili flakes in a bowl. Add olive oil and mix well to combine. Season to taste with a pinch of salt. Wait to stir in lemon juice until right before serving.
  • Spoon about half of the Za'atar Salsa Verde over fish right when it comes out of the oven. Reserve remaining for spooning over individual fillets when plated.
    *I love serving the salmon over white rice, letting the residual oil and salsa verde flavor the grains.

Notes

*I don't suggest Coho or Sockeye salmon for this recipe since they're so lean and prone to overcooking.
  • To Store: Refrigerate leftovers in an airtight container for 2 to 3 days.
  • Salmon can gently rewarmed in a 300ºF oven, or in the microwave. I actually prefer it chilled or closer to room temperature, though!

Nutrition

Serving: 6oz. salmon with 2 Tbsp. salsa verde | Calories: 405kcal | Carbohydrates: 2g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Sodium: 566mg