Go Back
–+ servings
Print

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

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

Cous Cous

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

Salmon

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