Za'atar salmon with shaved fennel, carrot and almond salad

(0 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Za'atar salmon with Shaved Fennel, Carrot and Almond Salad
Za'atar salmon with Shaved Fennel, Carrot and Almond Salad
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This omega 3 rich lunch is packed full of flavour. The crunchy veg sits perfectly next to the creamy salmon. It’s filling and delicious.


  • 2 salmon fillets
  • 1 tbsp za’atar
  • 1 fennel
  • 1 carrot
  • 1 handful of almonds
  • 50ml olive oil
  • 1 tsp cumin
  • 1 lime
  • 1 tbsp tomato concentrate
  • 1/2 of chilli powder
  • salt, pepper
  • coconut oil (or butter) for cooking

This dish can also be saved for a delicious packed lunch the next day, so you might want to do a few extra fillets!


  1. Rub the salmon in the za’atar, a pinch of salt and a grind of pepper and leave to the side.
  2. Grate your fennel and carrots, pour over the juice of 1/2 a lime and leave to the side.
  3. In a jam jar or glass mix the olive oil, cumin, chilli, 1/2 lime juice, tomato concentrate and a pinch of salt together. Mix well and cover the veg in this harissa style dressing.
  4. Heat a pan on a medium heat and pop 1 tsp of coconut oil in the pan. Once its hot, place the salmon in and fry the fillets for 3 minutes skin side down then flip to the left side for a minute, the top face down for a minute then the other side for a minute. Crush the almonds slightly with your knife.
  5. Serve on top of the salad with a handful of crushed almonds and a drizzle of olive oil.
  6. Other nice toppings – yogurt, fresh mint leaves, roast sweet potato or humous.

Madeleine Shaw is an ambassador for the Better with BRITA campaign. For more recipes, healthy tips and videos visit

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter