Gluten-Free, Low Sodium, Main Course, Meal Prep, Nut Free, Seafood, Vegetables
Za’atar Salmon with Roasted Sweet Potatoes and Peppers

 

 

glass meal prep container with za'atar rubbed roasted salmon and slices of roasted sweet potatoes and red peppers

 

 

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Za’atar Salmon with Roasted Sweet Potatoes and Peppers

glass meal prep container with za'atar rubbed roasted salmon and slices of roasted sweet potatoes and red peppers
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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!

  • Author: TastyBalance Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

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

  1. Preheat oven to 425 degrees F.   
  2. Place silicone baking mat or parchment paper on 2 sheet pans.
  3. 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

  1. Mix sesame, thyme and sumac together in a small bowl.
  2. 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.
  3. Pat 2 teaspoons of the za’atar spice mix over each piece of salmon.
  4. 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.
  5. 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