1
Preheat Oven
Preheat the oven to 450 F.
Za'atar Salmon & Tahini
Salmon baked over wilted greens with za'atar, sumac, lemon, and bubbling tahini.
- Serves
- 4
- Prep
- ~5 min
- Cook
- ~20 min
- Heat
- 450 F
- Stations
- stovetop + oven
Ingredients
Spices + seasoning
- 2 T12 g za'atar
- 2 t4 g+1/2 t1 g sumac
- to taste+pinch kosher salt and black pepper
- pinch kosher salt
Protein
- 4 fillets (1 lb 5 oz)600 g salmon fillets skin on, pin bones removed
Produce
- 9 oz250 g baby spinach or tender greens
- 2 1/2 T38 g+1 T15 g lemon juice
- 1 1/2 T4 g cilantro leaves roughly chopped
Liquids + fats
- 1 T14 g+2 T27 g+1 T14 g olive oil
- 1/3 c90 g tahini
- 7 T100 g water
Other
- 3 cloves garlic minced
Prep/setup
Cook/bake
Wait/finish
2
Season Salmon
Pat salmon dry, season with salt and pepper, then cover the tops with mixed za'atar and sumac.
| 4 fillets (1 lb 5 oz)600 g | salmon filletsskin on, pin bones removed |
| 2 T12 g | za'atar |
| 2 t4 g | sumac |
| to taste | kosher salt and black pepper |
3
Wilt Greens
Heat oil in a large oven-safe saute pan, then cook greens with salt and pepper until wilted.
| 1 T14 g | olive oil |
| 9 oz250 g | baby spinach or tender greens |
| pinch | kosher salt and black pepper |
4
First Bake
Set salmon skin-side down on the greens, drizzle with oil, and bake 5 minutes.
| wilted greens | |
| za'atar-crusted salmon | |
| 2 T27 g | olive oil |
5
Whisk Tahini Sauce
Whisk tahini, garlic, lemon juice, salt, and water until smooth and runny.
| 1/3 c90 g | tahini |
| 3 cloves | garlicminced |
| 2 1/2 T38 g | lemon juice |
| 7 T100 g | water |
| pinch | kosher salt |
6
Finish Bake
Pour tahini around the salmon, not on top, and bake until the fish is cooked through and the tahini bubbles.
| salmon over wilted greens | |
| runny tahini sauce |
7
Garnish and Serve
Spoon lemon juice and olive oil over the pan, then finish with cilantro and extra sumac.
| baked salmon with bubbling tahini | |
| 1 T15 g | lemon juice |
| 1 T14 g | olive oil |
| 1 1/2 T4 g | cilantro leavesroughly chopped |
| 1/2 t1 g | sumac |
Open storyboard referenceZa'atar Salmon & Tahini visual continuity storyboard
Original recipe text
Source: https://food52.com/recipes/86926-sauteed-salmon-recipe-with-tahini-greens
Ingredients
- 4 salmon fillets (1 lb 5 oz / 600 g), skin on and pin bones removed
- 2 tablespoons za'atar
- 2 teaspoons sumac, plus 1/2 teaspoon more for sprinkling
- 4 tablespoons (60 ml) olive oil, divided
- 9 ounces (250 g) baby spinach or other tender greens
- 1/3 cup (90 g) tahini
- 3 garlic cloves, minced
- 3 1/2 tablespoons freshly squeezed lemon juice, divided
- 7 tablespoons (100 ml) water
- 1 1/2 tablespoons roughly chopped cilantro leaves
- Kosher salt and freshly ground black pepper
Instructions
Preheat the oven to 450 degrees F.
Pat the salmon dry and season with salt and pepper. Mix the za'atar and 2 teaspoons sumac, then sprinkle the mixture over the salmon to make a crust.
Heat 1 tablespoon olive oil in a large oven-safe saute pan over medium-high heat. Add the greens with a pinch of salt and pepper and cook 2 to 3 minutes, until wilted.
Set the salmon skin-side down on the greens, drizzle with 2 tablespoons olive oil, and bake for 5 minutes.
While the salmon starts baking, whisk tahini, garlic, 2 1/2 tablespoons lemon juice, a good pinch of salt, and 7 tablespoons water until smooth and runny.
Pour the tahini around the salmon, keeping it off the fish. Bake another 5 minutes, until the fish is cooked through and the tahini is bubbling.
Finish with the remaining 1 tablespoon lemon juice, remaining 1 tablespoon olive oil, cilantro, and the extra 1/2 teaspoon sumac. Eat shortly after cooking.