The Washington Post

Za'atar Salmon With Charred Broccolini

Za'atar Salmon With Charred Broccolini 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Mar 18, 2020

A quick marinade of yogurt, lemon and cumin creates a seal around the salmon fillets, keeping them moist while cooking. Food writer Yasmin Fahr likes to slather the salmon in the yogurt slurry first, so it can marinate while she cuts the broccolini and lemon. Don’t skip eating the softened lemon rinds for a bright burst of flavor. This salmon makes great leftovers in a salad, mixed with grains or hearty greens.

Make Ahead: The salmon and broccolini can be refrigerated for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/2 cup thick-style plain yogurt, such as Greek or skyr
  • 2 lemons (1 juiced/about 2 tablespoons; 1 sliced)
  • 1 teaspoon ground cumin, divided
  • Kosher salt
  • 4 salmon fillets, 6 to 8 ounces each, skin removed
  • Freshly ground black pepper
  • 1 bunch broccolini (about 8 ounces), ends trimmed and thick pieces cut lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper, or more as needed
  • 1 tablespoon za’atar
  • 1/2 cup roughly chopped flat-leaf parsley, leaves and fine stems, for garnish (optional)

Directions

Position one rack in the middle of the oven and another 6 inches under the broiler heat source, and preheat to 400 degrees.

In a shallow medium bowl, combine the yogurt, lemon juice, 1/2 teaspoon cumin and season to taste with salt. Liberally season the salmon with salt and pepper, then add it to the bowl and coat the fish with the yogurt mixture.

On a large, rimmed baking sheet, toss the broccolini and lemon slices with the olive oil, remaining 1/2 teaspoon cumin, crushed red pepper, salt and pepper until all the broccolini pieces have a light sheen to them. (You can pick seeds out of the lemons before or after roasting.) Push the vegetables to the side so the salmon has direct contact with the pan. Place the salmon in the center, skinned side down.

Roast on the middle rack for about 10 minutes, until the broccolini and lemon are lightly browned at the edges. Using tongs, flip the broccolini. Sprinkle the za’atar over the salmon, then return to the oven (rotating the baking sheet front to back) and roast for an additional 6 minutes, until the salmon is opaque.

Turn on the broiler, move the baking sheet to the upper rack, and broil for 2 minutes more for medium-rare. Transfer the baking sheet to a counter and let the salmon rest for 2 minutes.

Divide the salmon, broccolini and lemon rounds on plates. Garnish with parsley, if using, and serve.

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Recipe Source

Adapted from Yasmin Fahr.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving: 150


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 2g 10%

Cholesterol: 4mg 1%

Sodium: 110mg 5%

Total Carbohydrates: 8g 3%

Dietary Fiber: 3g 12%

Sugar: 3g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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