Short introduction
Slow-Roasted Salmon with Za’atar Salsa Verde is a simple yet flavorful dish that brings a touch of Middle Eastern flair to your dinner table. The gently roasted salmon pairs beautifully with a fresh and zesty salsa verde that brightens up the meal. This recipe is not only easy to prepare but also healthy and packed with nutrients, making it a great choice for a weeknight dinner or a special occasion.
Why you’ll love it
You’ll love this dish for several reasons. First, salmon is a fantastic source of omega-3 fatty acids, which are beneficial for heart health. It is also rich in protein and provides various essential vitamins and minerals. Second, the za’atar spice blend adds a unique and aromatic flavor profile that elevates the simplicity of the salmon. Finally, the addition of salsa verde, made from fresh herbs and tangy lemon, enhances the freshness and makes each bite refreshing.
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 tablespoon za’atar spice blend
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/4 cup capers, drained
- Juice of 1 lemon
- 2 garlic cloves, minced
Substitutions & key variations
If you don’t have za’atar on hand, you can create a similar flavor by mixing thyme, sesame seeds, and sumac. If you prefer a different herb, you can try basil or cilantro instead of parsley and mint. For a varied texture, consider adding some chopped nuts to the salsa verde. Finally, trout or other fatty fish can also work well instead of salmon.
Step-by-step
Step 1: Preheat the Oven
Start by preheating your oven to 275°F (135°C). This low temperature will help the salmon cook slowly and evenly, resulting in a tender and flaky texture.
Step 2: Prepare the Salmon
Take the salmon fillets and place them on a baking sheet lined with parchment paper. Drizzle the fillets with olive oil. Sprinkle the za’atar spice blend evenly over the fish and season with salt and pepper to taste.
Step 3: Roast the Salmon
Put the baking sheet in the preheated oven. Roast the salmon for 30-35 minutes, or until it is cooked through and flakes easily with a fork. The slow roasting at a low temperature will keep the salmon moist and flavorful.
Step 4: Make the Salsa Verde
While the salmon is roasting, prepare the za’atar salsa verde. In a medium bowl, combine chopped parsley, mint, drained capers, lemon juice, and minced garlic. Mix everything well, and set aside.
Step 5: Serve
Once the salmon is done, take it out of the oven. Plate the salmon fillets and generously top them with the za’atar salsa verde. Enjoy your meal!
Success tips
- Temperature: Cooking the salmon at a low temperature allows it to retain moisture. Avoid cooking it at high heat that can dry it out.
- Texture: A perfectly cooked salmon will flake easily with a fork and appear opaque in the center.
- Common Mistakes: Don’t skip seasoning the salmon well. Overcooking can lead to dry salmon, so watch the time closely.
How to serve
Serve the slow-roasted salmon with a side of your choice. Roasted vegetables, quinoa, or a simple salad all pair wonderfully. The dish is not only delicious but also looks beautiful on the plate, making it perfect for entertaining.
Storage & reheating
Store any leftover salmon in an airtight container in the refrigerator for up to three days. To reheat, place the salmon in a preheated oven at a low temperature (around 250°F or 120°C) just until warmed through. Alternatively, you can enjoy it cold over salad for a refreshing lunch.
Frequently Asked Questions
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking for even results.
2. What is za’atar spice?
Za’atar is a Middle Eastern spice blend that typically includes oregano, thyme, marjoram, sesame seeds, and sumac. It has a unique flavor that complements seafood beautifully.
3. Can I make the salsa verde in advance?
Yes, you can prepare the salsa verde a day ahead of time. Store it in the fridge, but for the best flavor, mix it just before serving.
4. Is it necessary to use capers in the salsa verde?
Capers add a salty, briny flavor to the salsa verde; however, if you don’t like them, you can omit them or substitute with diced olives.
5. How can I tell if the salmon is done?
Salmon is done when it flakes easily with a fork and has an opaque appearance. An internal temperature of 145°F (63°C) is the recommended cooking temperature.
Nutrition notes / equivalents
Salmon is high in omega-3 fatty acids, vitamin D, and B vitamins, making it a nutritious choice. One serving typically provides about 40g of protein and heart-healthy fats.
Conclusion
Slow-Roasted Salmon with Za’atar Salsa Verde is a delicious and nutritious dish that is easy to prepare and full of flavor. Whether you’re looking for a quick weeknight dinner or a meal to impress guests, this recipe fits the bill. Give it a try and enjoy the wonderful taste of fresh salmon paired with a vibrant salsa verde!
Links to related recipes
- Mediterranean Quinoa Salad
- Baked Lemon Herb Chicken
- Roasted Vegetable Medley
- Spicy Garlic Shrimp
- Mediterranean Grilled Eggplant
Slow-Roasted Salmon with Za’atar Salsa Verde
Ingredients
For the Salmon
- 4 pieces salmon fillets
- 2 tablespoons olive oil
- 1 tablespoon za’atar spice blend Can be substituted with thyme, sesame seeds, and sumac if unavailable.
- to taste salt and pepper Season generously.
For the Salsa Verde
- 1 cup fresh parsley, chopped
- ½ cup fresh mint, chopped Can be substituted with other herbs like basil or cilantro.
- ¼ cup capers, drained Can be omitted or substituted with diced olives.
- Juice of 1 lemon lemon
- 2 cloves garlic, minced
Instructions
Preparation
- Preheat your oven to 275°F (135°C).
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Drizzle the fillets with olive oil and sprinkle the za’atar spice blend evenly over the fish. Season with salt and pepper.
Cooking
- Roast the salmon for 30-35 minutes, or until it is cooked through and flakes easily with a fork.
- While the salmon is roasting, prepare the salsa verde by combining parsley, mint, capers, lemon juice, and minced garlic in a medium bowl. Mix well and set aside.
Serving
- Once the salmon is done, plate the fillets and top generously with the za’atar salsa verde. Serve immediately.