Zaatar Baked Salmon with Roasted Tomato Salad
Sweet, sticky roasted tomatoes and meltingly tender salmon find freshness with a zesty and peppery burghul salad for a deeply flavoured, tray-baked dinner that delivers lightness on warm summer evenings.
Recipe
1
Prepare Tomatoes
Preheat oven 200°C fan-forced. Cut tomatoes into quarters and place on a lined baking tray. Drizzle with pomegranate molasses and season with salt and pepper. Toss to coat and set aside.
2
Bake Salmon and Tomatoes
Add salmon to tray, skin side down, with tomatoes. Place olive oil and Za’atar Bazaar in a bowl with a pinch of salt and mix to combine. Drizzle over salmon and bake for 8–10 minutes or until salmon is cooked and tomatoes are softened.
3
Prepare Burghul
Place burghul in a heatproof bowl and cover with 80ml (⅓ cup) boiling water. Cover with a clean tea towel and set aside for 5 minutes. Fluff with a fork.
4
Prepare Ingredients
Finely chop spring onions. Cut radishes into quarters and zest ½ the lemon half.
5
Mix Salad
Roughly chop dill. Place tomato and pan juices, most of the dill (reserving some to serve), burghul, lemon zest, radish and spring onion in a bowl and mix well. Season with salt and pepper.
6
Plate Up
Cut lemon into wedges. Divide tomato salad between bowls and top with salmon. Sprinkle with reserved dill and serve with lemon wedges.