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Za'atar Salmon with Cous Cous

A simple, yet flavorful salmon dish spiced with the Middle Eastern spice Za'atar.
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 1 1/2 pounds salmon
  • 2 - 3 tablespoons Za'atar seasoning
  • 2 teaspoons Spanish Smoked Sea Salt
  • 1 cup tri-colored cous cous
  • 1 cup chicken stock
  • 1 bunch asparagus
  • 12 grape tomatoes
  • 1 teaspoon sea salt
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon grape seed oil
  • 2 tablespoon olive oil divided

Instructions

Vegetables

  1. Pre-heat the oven to 400 degrees.
  2. Cut the ends off the asparagus.
  3. Add the asparagus and tomatoes to a baking tray.
  4. Drizzle with olive oil and sea salt.
  5. Bake for about 12 minutes.

Cous Cous

  1. Add the stock and the another cup of water to a pot.
  2. Add the cous cous and bring to a boil and reduce to a simmer with a lid on.
  3. Cook for 8 minutes until mostly done.
  4. Heat a saute pan with the 2nd tablespoon of olive oil and add the tomatoes and dried herbs.
  5. Cook for a few more minutes until the tomatoes blister.
  6. Add the cous cous to the saute pan.
  7. Also, cut the asparagus into 1 1/2" spears and add to pan.
  8. Mix well.

Salmon

  1. Cut the salmon into fillets.
  2. Pat dry and the Za'atar and smoked sea salt to the fish.
  3. Add the oil to a cast iron skillet on medium high heat.
  4. Add the fish flesh side down and sear for 3 minutes.
  5. Flip the fish and place in a 325 degree oven and cook for 10 minutes.
  6. Assemble the dish by placing the fish on top of the cous cous.
  7. Serve and enjoy!