One-Pan Baked Za’atar Salmon (with Vegetables)

Baked Za'atar salmon fillets on a serving platter with cherry tomatoes, squash, red onion, fresh dill and lemon wedges.

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One-Pan Baked Za’atar Salmon (with Vegetables)

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Levantine, Mediterranean, Middle Eastern

Servings: Servings

Author: Luay Ghafari

Cost: $25

Ingredients

For the Pan

1 cup Cherry tomatoes
1 Summer squash or zucchini (cut into rings)
1 Red onion (cut into wedges)
1 tsp Extra virgin olive oil
1 tsp Za'atar spice
½ tsp Kosher salt

For the Fish

1½ lbs Salmon - About 4 fillets
1 tsp Extra virgin olive oil
1 tsp Za'atar spice
½ tsp Kosher salt
¼ tsp 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

Key Ingredient 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.

Tips for Success:

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