20-Minute Za’atar-Roasted Salmon
over Tahini Caesar-Dressed Radish & Couscous Salad
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Enjoy an elegant fish supper that embraces Middle Eastern touchstones. Sprinkles of za’atar lend the salmon fillets a distinctively sesame-herby-lemony taste profile as they roast. Tahini and honey whisked into a classic Caesar dressing unlock extra levels of creaminess. Float the fish over a salad of oven-roasted radishes, torn curly leafy lettuce and fine-grained couscous.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Radishes
- 1 Head of curly leaf lettuce
- 45ml Caesar vinaigrette
- 15ml Tahini
- 100g Couscous
- 7g Honey
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Eggs, Milk, Mustard, Salmon, Sesame, Wheat
You will need:
Small pot (or kettle)
Sheet pan
Oil
Salt & pepper (S&P)
Large heatproof bowl
Parchment paper
Total Fat
35 g
Saturated Fat
5 g
Sodium
700 mg
Total Carb
53 g
Sugars
8 g
Protein
37 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup salted water (double for 4 portions) to a boil. Halve the radishes lengthwise (quarter if large). Separate the lettuce leaves; tear the leaves.
Roast the radishes & salmon
On a lined sheet pan, toss the radishes with a drizzle of oil and S&P. Pat the salmon dry with paper towel and rub with a drizzle of oil; season with ¾ of the za’atar and S&P. Roast the radishes, 7 min., until partially cooked. Remove from the oven, stir and add the salmon. Roast, 8 to 10 min., until the salmon* is cooked as desired and the radishes are tender.
Cook the couscous
Meanwhile, in a large heatproof bowl, combine the couscous and boiling water. Cover and let sit for 5 min. Fluff and keep warm.
Make the vinaigrette
In a large bowl, combine the vinaigrette, tahini, honey, 2 tsp water (double for 4 portions), the remaining za’atar and S&P.
Make the salad
To the bowl of vinaigrette, add the lettuce, couscous and radishes; toss well.
Plate your dish
Divide the salad between your plates. Top with the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
