Name: Za'atar Salmon Salad with Cauliflower and Lettuce
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 600 g salmon fillets; 200 g baby spinach; 150 g cauliflower florets; 100 g lettuce, torn into bite-sized pieces; 40 ml olive oil; 20 g za'atar spice blend; 1 lemon, cut into wedges; 15 g fresh parsley, chopped; Salt and pepper to taste; 50 g feta cheese, crumbled (optional); 30 g sunflower seeds, toasted (optional)

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Za'atar Salmon Salad with Cauliflower and Lettuce

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Welcome to a delightful blend of flavors with our Za'atar Salmon Salad! This vibrant salad is a feast for your eyes and your palate, featuring crisp baby spinach, tender cauliflower, and crunchy lettuce. Topped generously with perfectly cooked salmon, this dish celebrates the aromatic spices of za'atar. Don’t shy away from customizing your salad – feel free to throw in your favorite greens or garnishes. Fresh parsley and a zesty lemon wedge on the side offer the perfect finishing touches.

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Filling

Cuisine: Middle Eastern

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

600 g salmon fillets
200 g baby spinach
150 g cauliflower florets
100 g lettuce, torn into bite-sized pieces
40 ml olive oil
20 g za'atar spice blend
1 lemon, cut into wedges
15 g fresh parsley, chopped
Salt and pepper to taste
50 g feta cheese, crumbled optional
30 g sunflower seeds, toasted optional

Equipment

20 cm (8 inch) square baking tray
Chef's knife
Heatproof mixing bowl
Baking paper for easy clean-up

Method

Preheat your oven to 200°C (400°F).
Line a baking tray with parchment paper, place the salmon fillets skin-side down, and drizzle with olive oil.
Sprinkle 10 g of za'atar spice blend over the salmon, and season with salt and pepper to taste.
Roast the salmon in the oven for 15–20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
While the salmon cooks, fill a pot with water and bring it to a boil. Add the cauliflower florets and blanch for about 3–4 minutes until tender yet crisp, then drain and set aside.
In a large mixing bowl, combine the baby spinach and lettuce. Add the blanched cauliflower and toss gently.
Once the salmon is cooked, let it rest for 5 minutes before flaking it into large pieces over the salad.
Drizzle the remaining olive oil over the salad, sprinkle with the remaining za'atar, and toss gently to mix.
Serve the salad in bowls, garnished with chopped parsley and lemon wedges.

Nutrition

Calories: 320kcalCarbohydrates: 10gProtein: 35gFat: 15gSodium: 250mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 3000IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Feel free to switch up the greens based on what you have on hand! Swiss chard, arugula, or mixed greens work beautifully in this salad.
If you prefer your salmon grilled or pan-seared, go ahead!
You can also make this salad ahead of time; just keep the salmon separate until serving to maintain freshness.
If you have leftovers, store them in an airtight container in the fridge for up to two days.
Enjoy your cooking adventure!

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Za’atar Salmon Salad with Cauliflower and Lettuce