Roasted Salmon with Za’atar Salsa Verde simple yet flavorful slow-roasted salmon with Za’atar salsa verde is sure to become a family favorite. Packed with bold flavors and loaded with nutrition, it’s perfect for an impressive but easy dinner.
Why You’ll Love This Roasted Salmon
If you haven’t tried slow-roasting salmon, now’s the time! This method is excellent for two key reasons: it’s hard to overcook the fish, and the olive oil infuses the salmon with whatever spices, herbs, or citrus you choose.
In this recipe, the salmon is seasoned with lemon, coriander, and paprika, and topped with a bright za’atar salsa verde that brings everything together. It’s great served over rice with a side salad for a wholesome and satisfying meal.
Love salmon? Be sure to check out my Orange-Maple Glazed Salmon or Pecan Crusted Salmon recipes too!
The Ingredients
- Salmon: You’ll need a center-cut fillet, around 1.5-2 pounds. Atlantic or King salmon work best for this recipe since they have a higher fat content compared to leaner options like coho or sockeye.
- Olive Oil: Since this recipe calls for 1/2 cup of olive oil, it’s fine to use a more affordable option—save the high-quality stuff for salads and dressings.
- Spices: A blend of coriander and paprika seasons the fish. If you don’t have coriander, ground cumin makes a great substitute.
- Herbs: Salsa verde is made with fresh cilantro and parsley, giving it vibrant, herby flavor. Not a fan of cilantro? Feel free to use more parsley with a bit of fresh mint for balance.
- Garlic: Fresh garlic adds a robust kick to the salsa verde.
- Capers: These bring a briny, salty element to the salsa verde. Green olives can also be used if you prefer.
- Za’atar: This Middle Eastern spice blend typically includes dried herbs, sumac, and sesame seeds. It adds a nutty, earthy flavor to the dish.
- Lemon: A whole lemon is used to add bright, fresh acidity to the salmon.
Substitutions and Additions
- Add Orange: For more citrus flavor, add thin slices of a navel orange along with the lemon.
- Make it Spicy: Add red chili flakes or finely chopped jalapeño or Serrano pepper to the salsa verde for some heat.
- Omit Za’atar: The salsa verde is still delicious without the za’atar if you don’t have it on hand.
- Use a Different Fish: Halibut or sea bass can be used in place of salmon for a similar result.
Step-by-Step Instructions
Step 1: Prepare the Salmon
Line a baking dish with lemon slices and place the salmon fillet on top. Drizzle with olive oil and season with salt, coriander, and paprika.
Step 2: Bake the Salmon
Roast at 250ºF for 30-35 minutes, until the salmon is cooked through and opaque.
Step 3: Make the Salsa Verde
In a bowl, mix cilantro, parsley, garlic, za’atar, capers (or olives), chili flakes (if using), and a pinch of salt. Stir in olive oil until well combined.
Step 4: Serve
Top the roasted salmon with the salsa verde and serve immediately.
How to Store and Reheat
- To Store: Leftover salmon can be stored in an airtight container in the fridge for up to 3 days. If possible, store the salsa verde separately to avoid it absorbing too much fish flavor.
- To Reheat: Gently reheat the salmon in a 300ºF oven or in the microwave. However, this dish is also delicious served chilled or at room temperature!
This slow-roasted salmon with za’atar salsa verde is a delicious, simple meal that’s perfect for any occasion!
Equipment
- Baking dish
- Mixing bowl
Ingredients
Roasted Salmon
- 1 large lemon, thinly sliced
- 1 (1.5 – 2 lb.) center-cut salmon fillet (ideally Atlantic or King salmon)*
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. kosher salt
- 1 tsp. paprika
- 3/4 tsp. ground coriander
- 1/4 tsp. black pepper
- Suggested for serving: cooked long-grain white rice, such as Basmati or Jasmine.
Za’atar Salsa Verde
- 1/3 cup finely chopped cilantro
- 1/3 cup finely chopped parsley
- 1 garlic clove, minced or grated
- 1 Tbsp. finely chopped capers
- 1 1/2 tsp. za’atar spice blend
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- Kosher salt to taste
Instructions
- Preheat oven to 250ºF. Arrange lemon slices in a baking dish just large enough to fit the salmon. Place salmon over top, and drizzle with olive oil. In a small bowl, combine salt, paprika, coriander, and black pepper; mix well. Scatter spice mixture over salmon, rubbing into the flesh with your fingers or a basting brush. Bake for 30 to 35 minutes, until the fillet is just opaque in the center and easily flakes with a fork.
- Meanwhile, prepare Za’atar Salsa Verde by combining cilantro, parsley, garlic, capers, za’atar, and chili flakes in a bowl. Add olive oil and mix well to combine. Season to taste with a pinch of salt. Wait to stir in lemon juice until right before serving.
- Spoon about half of the Za’atar Salsa Verde over the fish right when it comes out of the oven. Reserve remaining for spooning over individual fillets when plated .
*I love serving the salmon over white rice, letting the residual oil and salsa verde flavor the grains.
Notes
*I don’t suggest Coho or Sockeye salmon for this recipe since they’re so lean and prone to overcooking.
- To Store: Refrigerate leftovers in an airtight container for 2 to 3 days.
- Salmon can gently rewarmed in a 300ºF oven, or in the microwave. I actually prefer it chilled or closer to room temperature, though!
NUTRITION INFORMATON: Serving: 6oz. salmon with 2 Tbsp. salsa verde | Calories: 405kcal | Carbohydrates: 2g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Sodium: 566mg
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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