The Za’atar strikes back in this amazing grilled salmon salad with fresh farmers market vegetables!
I taught this fantastic recipe in our Healthy On You® online cooking class today and we had so much fun cooking together. I am still in awe of everyone cooking away in their own kitchens. It’s hard enough cooking sometimes, but having to keep up with me, well, that can be challenging. You have to do some prep work ahead of time but it is soooo worth it😋
Seriously, though, this salad was great and didn’t require a ton of ingredients. Our Healthy On You While My Za’atar Gently Weeps spice blend rocked it in the dressing. And if you are vegan or vegetarian, swap out the salmon for tofu.
Makes 4 servings
(5–6-ounce) skinless salmon fillets Healthy OnYou While My Za’atar Gently Weeps Middle Eastern Spice, plus more for serving corn on the cob, husked lemon juice garlic, crushed extra-virgin olive oil + 2 tbsp separated heirloom tomatoes, cut into wedges red onion, thinly sliced baby arugula or other baby greens
(5–6-ounce) skinless salmon fillets
Healthy OnYou While My Za’atar Gently Weeps Middle Eastern Spice, plus more for serving
corn on the cob, husked
extra-virgin olive oil + 2 tbsp separated
heirloom tomatoes, cut into wedges
red onion, thinly sliced
baby arugula or other baby greens
Preheat your grill or stovetop grill pan to low heat
Set a pot filled halfway with water or steamer large enough contain the corn on the stove under medium heat.
Wash and pat dry the salmon. In a small bowl, whisk together 2 tbsp of the olive oil and add ¼ tsp sea salt and pepper
Massage the mixture onto the salmon fillets and set aside
Meanwhile, whisk the remaining ½ cup of oil, 3 tbsp of lemon juice, 2 tbsp While My Za’atar Gently Weeps, garlic, and 1 tsp salt in a small bowl.
Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
Increase the heat on your grill to high and add the salmon. After 2 minutes, reduce the heat to low
Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with ½ cup dressing
Turn the salmon after 5 minutes and cook for another 5 minutes on the grill-about 10 minutes total depending on thickness.
Remove from the grill and flake into small chunks. Add the salmon to corn mixture and toss very gently just to coat with dressing.
Transfer to a serving platter or divide among plates. Top with arugula, then drizzle with remaining dressing. Serve with additional za’atar alongside.