For an easy weeknight dinner, sheet pan meals are perfect—this dinner can be assembled and eaten within 25 minutes! Salmon is an excellent heart-healthy star option. Coupled with little nugget potatoes, fresh beans, and diced yellow turnip, it becomes eye candy on a plate. The dazzling flavour of za’atar livens everything up! Although there are plenty of premade variations of this spice available, we’ve provided a tasty version you can DIY in a jiffy.
Za’atar can be sprinkled on many different dishes and grilled foods. It’s best as a finishing spice so as not to overcook or bake the tender spices. In this recipe, we’ve rubbed it onto salmon at the beginning, given its short baking time. Double or triple the batch so you can use it on a variety of dishes, from shakshuka to breakfast eggs.
1 Tbsp (15 mL) toasted sesame seeds
1 Tbsp (15 mL) dried leaf oregano
1 Tbsp (15 mL) dried leaf thyme
1 Tbsp (15 mL) ground sumac
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) crushed red pepper flakes
Sheet pan salmon
1/2 lb (225 g) nugget potatoes
4 – 4 oz (125 g) boneless salmon fillets, skin on
2 Tbsp + 1/2 tsp (30 mL + 5 mL) extra-virgin olive oil, divided
1/2 lb (225 g) whole green beans, tipped
2 cups (500 mL) peeled and diced turnip, cut in 1/2 in (1.25 cm) cubes
1 cup (250 mL) small cherry tomatoes
1/4 cup (60 mL) chopped flat-leaf parsley (optional)
In small bowl, combine za’atar ingredients. Stir together to blend. Set aside.
Bring medium-sized saucepan with water to a boil. Add potatoes and boil for 12 minutes, until almost cooked. Test with fork to see if you can pierce a potato with a little resistance. Remove from heat and drain.
Meanwhile, preheat oven to 400 F (200 C). Line baking sheet with parchment. Rub salmon portions with 2 tsp (10 mL) olive oil to gently coat. Sprinkle 1 tsp (5 mL) za’atar on each fillet and rub all over surface to coat. Place fillets on baking sheet.
In bowl, place green beans , turnip, and tomatoes and toss with 2 tsp (10 mL) oil to coat. Place alongside salmon on baking sheet.
When potatoes are almost tender, drain well and toss with remaining 1 Tbsp (15 mL) oil. Place alongside salmon and vegetables. Slide baking sheet into preheated oven and bake for 12 to 15 minutes.
Pierce potatoes and test vegetables to be sure they are done as you like. Remove baking sheet and sprinkle vegetables with 2 Tbsp (30 mL) za’atar spice. Reserve remaining za’atar in tightly covered container in your pantry for up to 8 months (though it’s doubtful it will last longer than a week!).
Transfer salmon and vegetables to heated platter, scatter chopped parsley overtop (if using), and serve.