Ingredients
Equipment
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
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!
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!