Za’atar Salmon with Roasted Sweet Potatoes and Peppers
Za’atar is a flavorful spice blend popular in countries such as Lebanon, Morocco, Tunisia and Turkey. Sumac is a lemony, burgundy-colored spice found in the spice section of major supermarkets. If you’re trying to cut down on the salt, sumac is a great spice that adds tons of flavor. Check out other recipes like this from Mediterranean Diet Meal Prep Cookbook!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
FOR THE VEGGIES
2 large red bell peppers, cut into ½-inch strips
1 pound sweet potatoes, peeled, and cut into 1-inch chunks
1 Tablespoon olive oil
¼ teaspoon kosher salt
FOR THE SALMON
2¾ teaspoons sesame seeds
2¾ teaspoons dried thyme leaves
2¾ teaspoons sumac
1 pound skinless, boneless salmon filet, divided into 4 pieces
⅛ teaspoon kosher salt
1 teaspoon olive oil
2 teaspoons lemon juice
Instructions
TO MAKE THE VEGGIES
- Preheat oven to 425 degrees F.
- Place silicone baking mat or parchment paper on 2 sheet pans.
- On the first pan, place the peppers and sweet potatoes. Pour 1 Tablespoon oil and ¼ teaspoon salt over both and toss to coat. Spread everything out in 1 even layer. Place sheet pan in the oven and set timer for 10 minutes.
TO MAKE THE SALMON
- Mix sesame, thyme and sumac together in a small bowl.
- Place salmon filets on the second baking sheet. Spread ¼ teaspoon olive oil over each piece of salmon, then spoon ½ teaspoon lemon juice over each.
- Pat 2 teaspoons of the za’atar spice mix over each piece of salmon.
- When veggie timer goes off, place salmon in oven and bake 10 minutes for salmon that is ½-inch thick and about 15 minutes for 1-inch thick pieces. Veggies should be done when the salmon is done cooking.
- Meal Prep Step: Place ¼ of the peppers and sweet potatoes and 1 piece of salmon into 4 separate containers
Notes
Storage: Store covered containers in fridge for up to 4 days.
Keywords: meal prep, salmon, za'atar, sheet pan, dairy free, nut free, gluten free, sweet potatoes, red peppers, mediterranean diet
