Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, toss the cubed beets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on one side of a baking tray.
- Coat the salmon fillets in za'atar seasoning and place them on the other side of the baking tray. Add the green beans, drizzled with the remaining olive oil and seasoned with salt and pepper.
- Roast in the preheated oven for 25-30 minutes until the salmon is cooked through and flakes easily, the green beans are tender, and the beets are fork-tender.
- While the salmon and vegetables roast, rinse the basmati rice under cold water until the water runs clear. Bring 600ml of water or vegetable broth to a boil in a pot. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until cooked. Remove from heat and let it rest, covered, for 5 minutes.
- Fluff the rice with a fork and serve on plates. Top with the za'atar salmon, roasted beets, and green beans. Garnish with fresh mint leaves. Add lemon wedges if desired.
Nutrition
Notes
Feel free to experiment with vegetables—zucchini or bell peppers can be great additions or substitutions.
If you're looking for a lighter sauce, a drizzle of yogurt mixed with garlic and lemon can elevate the dish.
To store leftovers, keep the salmon and vegetables separate from the rice in an airtight container in the fridge; they will be best enjoyed within 2-3 days.
Reheat gently in the oven or microwave to avoid drying out the salmon.
Enjoy your culinary journey with this soulful dish!
If you're looking for a lighter sauce, a drizzle of yogurt mixed with garlic and lemon can elevate the dish.
To store leftovers, keep the salmon and vegetables separate from the rice in an airtight container in the fridge; they will be best enjoyed within 2-3 days.
Reheat gently in the oven or microwave to avoid drying out the salmon.
Enjoy your culinary journey with this soulful dish!