Zaatar Garlic Salmon with Roasted Vegetables and Lemon Tahini
The combination of tahini and fish will be a treat to those who haven’t tried it before. Creamy, runny, nutty tahini, imported from Lebanon, Palestine or Israel is delicious with salmon and roasted vegetables.
In a large bowl, add the cut up potatoes, carrots and any tougher vegetables you are using. Mix with some olive oil and microwave for 2-3 minutes.
Cut up remaining vegetables (except the cherry tomatoes) and mix into the same bowl. Add some more oil, some salt, pepper, Zaatar, ground coriander and garlic to taste.
Check the salmon for pin bones and remove if necessary with a needle nose plyers. Cut the salmon with a sharp knife into 1 1/2 - 2 inch strips (each serving is about 2 strips). Rinse carefully in cold water and place on paper towels to dry.
Pat salmon dry. Drizzle olive oil on salmon then season by sprinkling with salt, pepper, garlic, coriander and Zaatar evenly. .
Cover a baking sheet with parchment paper. Add the spinach evenly over entire baking sheet. Add the salmon leaving space all around. Add vegetables and top with sliced cherry tomatoes and some lemon slices.
Bake in heated oven at 400 F for 40 minutes.
While the fish is cooking, whisk the tahini with a tablespoon of lemon juice, the garlic, maple syrup or honey, a good pinch of salt and 1/3 cup of water in a small bowl, until smooth and quite runny.
Remove from heat and let rest for 5 minutes.
Serve with Lemon Tahini dressing on plate but not directly on the salmon. Enjoy with rice and a side of your favorite salad.