My Baked Za’atar Salmon with Vegetables is an easy, delicious and quick one-pan dinner that is perfect for weeknights, but also special occasions. Salmon fillets are seasoned simply with olive oil and za’atar, then baked over a colorful mixture of cherry tomatoes, squash and red onion.
All you need is one of my Salad Recipes or Mediterranean Sides to complete the meal. I’ve included pairing and menu ideas below.
Baked Za’atar Salmon: Recipe at a Glance
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 People
Calories*
287 kcal
Difficulty
Easy
Main Ingredients
Salmon, za’atar, olive oil, cherry tomatoes, zucchini, red onion, dill and lemon.
Technique
Seasoning vegetables and salmon, oven baking, and garnishing.
*Calories are estimated
Table of Contents
Why My Recipe Works
- Easy one-pan dinner: The salmon and vegetables cook together in the same roasting dish, making this an incredibly simple meal with very little cleanup. Just add a nice Mediterranean Side Dish to complete the meal.
- Perfect for summer: Cherry tomatoes and summer squash are at their best during the warmer months, and roasting them brings out their natural sweetness.
- Tested and Reliable: Groceries are expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
This recipe comes together so quickly and with very few ingredients. The only ingredient you will likely need to source is the za’atar. Here is what you will need:
- Salmon Fillets: Fresh salmon is the star of the recipe. Atlantic or sockeye salmon both work well. Skin-on or skinless both work well. I like to purchase a large fillet from Costco or the fishmonger and cut the portions out myself. But you can totally just buy pre-portioned filets. Frozen fillets work too, just make sure to thaw them completely before seasoning and baking. Also try my Mediterranean Baked Salmon with Paprika and Garlic, Grilled Salmon Kabobs, Honey Harissa Salmon and Mediterranean Salmon Salad with Crispy Capers.
- Vegetables: I am using a combination of cherry tomatoes, fresh summer squash (zucchini) and red onion. But you can really use whatever you want here. The key is to choose vegetables that will cook in about 15-20 minutes, so avoid potatoes. Some other options you can use: broccoli, asparagus, green beans.
- Za’atar Spice Blend: If you’ve made some of my recipes before, then you’ve likely come across za’atar. This is a Middle Eastern spice blend that typically includes herbs, sumac and sesame seeds. Za’atar blends vary quite a bit, so use one you enjoy. You can make your own za’atar or buy it from a local Middle Eastern grocery store or online. Also try my Za’atar Chicken Thighs, No-Knead Olive Za’atar Focaccia Bread and Za’atar Garlic Knots.
- Fresh Dill: Adds freshness to the finished dish. Other fresh herbs like parsley or cilantro would also work.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Oven Baked Za’atar Salmon Recipe
Step 1. Preheat Oven and Prepare Baking Dish. Preheat your oven to 425°F (220°C). Add the cherry tomatoes, sliced squash and red onion wedges to a roasting dish, rimmed baking sheet or sheet pan. Drizzle with olive oil and sprinkle with za’atar and salt. Toss everything together until evenly coated.
Step 2. Add Salmon. Place salmon fillets over the vegetables, skin side down. Brush the salmon with olive oil, then season with salt, black pepper and za’atar.
Step 3. Bake. Bake for 18-22 minutes, depending on the thickness of your salmon fillets. The vegetables should be tender, the tomatoes should begin to burst and the edges of the red onion should start to char. Check the salmon for doneness. It should flake easily with a fork. For medium salmon, aim for an internal temperature of 125-130°F (52-54°C). For fully cooked salmon, cook to 140-145°F (60-63°C).
Step 4. Garnish and Serve. Remove the pan from the oven, garnish generously with fresh dill and serve right away with lemon wedges.
Pairing and Menu Ideas
Serve the salmon with a dollop of Greek yogurt or plain yogurt, some pita bread and/or a starchy side. Try it with my Middle Eastern Rice Pilaf, Saffron Rice, Vermicelli Rice, Spanakorizo (Greek Spinach Rice), or with my Batata Harra (spicy Lebanese potatoes) or Garlic Rosemary Roasted Potatoes. You can also serve it with my garlic mashed potatoes.
I also recommend serving it with a salad. My Jerusalem Chopped Salad, Maroulosalata (Greek Lettuce Salad), Traditional Greek Salad (Horiatiki) or Lebanese Fattoush work really well.
For a heartier salad, serve this fish with one of my bean or pasta salads. Try it with my Greek Lentil Salad, Greek Butter Bean Salad, Mediterranean Lentil Salad, Kale Chickpea Salad or my Mediterranean Pasta Salad.
Expert Tips
- Pat the salmon dry. Before brushing the fillets with oil, pat them dry with a paper towel. This helps the olive oil and za’atar adhere to the surface rather than sliding off.
- Pay attention to thickness, not just the clock. Salmon fillets can vary considerably in thickness, which means cooking time will vary too. Start checking thinner pieces early to avoid dry salmon.
- Use an instant-read thermometer. It takes the guesswork out of cooking salmon, especially if you prefer the center medium rather than fully cooked.
- Cut the vegetables evenly. Keep your squash slices and onion wedges fairly consistent in size so they cook at roughly the same rate.
- Don’t overcrowd the pan. You want the vegetables to roast rather than steam. Give them some room so the tomatoes can blister and the onion can develop those delicious charred edges.
- Finish with acid. Don’t skip those lemon slices! Za’atar contains sumac, which already brings some tartness, but a squeeze of fresh lemon juice wakes up the entire dish.
- Try tahini on the side. For an extra layer of flavor, drizzle the finished salmon with a simple lemon-tahini sauce. Za’atar, salmon and tahini are a particularly delicious combination.
Za’atar Salmon Recipe FAQs
Salmon is best served shortly after it comes out of the oven, so I don’t recommend baking the entire dish ahead of time. You can, however, prep the vegetables in advance. Slice the squash and onion and refrigerate them in airtight containers until you’re ready to assemble the dish.
Transfer leftover salmon and vegetables to an airtight container and refrigerate. For best quality, enjoy within 3 days. Reheat gently so you don’t dry out the salmon, or enjoy leftovers cold or at room temperature in a grain bowl or salad.
Yes. Once completely cooled, transfer the cooked salmon to a freezer-safe container and freeze for up to 2 months. For the best texture, I recommend freezing the salmon separately from the roasted vegetables. Thaw overnight in the refrigerator and reheat gently. That said, freshly baked salmon will always have the best texture.
Other Seafood Recipes
If you make this One-Pan Baked Za’atar Salmon (with Vegetables) or any other Main Dish Recipe on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
One-Pan Baked Za’atar Salmon (with Vegetables)
Ingredients
For the Pan
- 1 cup Cherry tomatoes
- 1 Summer squash or zucchini (cut into rings)
- 1 Red onion (cut into wedges)
- 1 teaspoon Extra virgin olive oil
- 1 teaspoon Za'atar spice
- ½ teaspoon Kosher salt
For the Fish
- 1½ lbs Salmon – About 4 fillets
- 1 teaspoon Extra virgin olive oil
- 1 teaspoon Za'atar spice
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- Garnish with fresh dill and lemon wedges
Instructions
- Preheat Oven. Preheat your oven to 425°F (220°C).
- Prepare Baking Dish. Add the cherry tomatoes, sliced squash and red onion wedges to a roasting dish, rimmed baking sheet or sheet pan. Drizzle with olive oil and sprinkle with za’atar and salt. Toss everything together until evenly coated.
- Add Salmon. Place salmon fillets over the vegetables, skin side down. Brush the salmon with olive oil, then season with za'atar, salt and black pepper.
- Bake. Bake for 18-22 minutes, depending on the thickness of your salmon fillets. The vegetables should be tender, the tomatoes should begin to burst and the edges of the red onion should start to char. Check the salmon for doneness. It should flake easily with a fork. For medium salmon, aim for an internal temperature of 125-130°F (52-54°C). For fully cooked salmon, cook to 140-145°F (60-63°C).
- Garnish and Serve. Remove the pan from the oven, garnish generously with fresh dill and serve right away with lemon wedges.
Notes
- Salmon Fillets: Fresh salmon is the star of the recipe. Atlantic or sockeye salmon both work well. Skin-on or skinless both work well. I like to purchase a large fillet from Costco or the fishmonger and cut the portions out myself. But you can totally just buy pre-portioned filets.
- Vegetables: I am using a combination of cherry tomatoes, fresh summer squash (zucchini) and red onion. But you can really use whatever you want here. The key is to choose vegetables that will cook in about 15-20 minutes, so avoid potatoes. Some other options you can use: broccoli, asparagus, green beans.
- Za’atar Spice Blend: If you’ve made some of my recipes before, then you’ve likely come across za’atar. This is a Middle Eastern spice blend that typically includes herbs, sumac and sesame seeds. Za’atar blends vary quite a bit, so use one you enjoy. You can make your own za’atar or buy it from a local Middle Eastern grocery store or online.
- Pat the salmon dry. Before brushing the fillets with oil, pat them dry with a paper towel. This helps the olive oil and za’atar adhere to the surface rather than sliding off.
- Pay attention to thickness, not just the clock. Salmon fillets can vary considerably in thickness, which means cooking time will vary too. Start checking thinner pieces early to avoid dry salmon.
- Use an instant-read thermometer. It takes the guesswork out of cooking salmon, especially if you prefer the center medium rather than fully cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
