brighten up
your table
za'atar roasted salmon fillet
PREP 30 mins. COOK 35 mins. TOTAL 1 hrs. 5 mins. SERVES 10
1½ tbsp. dried oregano
1
1½ tbsp. dried thyme
1½ tbsp. everything
bagel seasoning
blend
3
lemons, 1 zested and
2 sliced into 14" slices
whole skin on
Chilean salmon fillet
tbsp. kosher
salt, divided
2 tbsp. pepper, divided
only $1.52
per serving
1
2
Bethe
22 dish HOLIDAY 2022
by DL
1/4
1/4
2
3
red onion,
finely diced
cup parsley,
roughly chopped
cup cilantro,
roughly chopped
cloves of garlic,
minced
tbsp. red wine
vinegar
½ cup olive oil
view
recipe
here
MEDIA
Fabow
ENER
1. Preheat oven to 400°F.
2.
BAP
Chilean salmon
fillet, skin on
No. 238091
everyday selection
977
Make the za'atar spice blend. In a small bowl, combine oregano,
thyme, everything bagel seasoning and lemon zest.
3.
Season the salmon fillet with the za'atar, 1 tablespoon salt and
1 tablespoon pepper.
4.
Lay the lemon slices along the fillet to completely cover. Place in
the oven and cook for 30-35 minutes, depending on the thickness
of your fillet.
5. Prepare the gremolata. Combine the diced onion, minced garlic,
cilantro, and parsley in a medium bowl. Mix in the olive oil, 1
tablespoon of salt and 1 tablespoon of pepper.
6.
When the salmon has finished cooking, it should easily be pierced
all the way through in the thickest part with a sharp knife.
7.
Remove the lemon slices and spoon over the gremolata over the
salmon. Serve immediately.