Za’atar salmon with shaved fennel, carrot and almond salad recipe

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  • Dairy-free
  • Healthy
serves: 2
Skill: easy
Prep: 10 min
Cooking: 8 min
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  • 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.

    Ingredients

    • 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

    Method

    • Rub the salmon in the za’atar, a pinch of salt and a grind of pepper and leave to the side.

    • Grate your fennel and carrots, pour over the juice of 1/2 a lime and leave to the side.

    • 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.

    • 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.

    • Serve on top of the salad with a handful of crushed almonds and a drizzle of olive oil.

    • Other nice toppings – yogurt, fresh mint leaves, roast sweet potato or humous.

    Top tip for making Za’atar salmon with shaved fennel, carrot and almond salad

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

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