Salmon Salad with Summer Vegetables and Za’atar Dressing

By Samantha Binkley

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.

Ingredients

Makes 4 servings

  •  4

    (5–6-ounce) skinless salmon fillets

  • 2 tbsp
  • 5 ears

    corn on the cob, husked

  • 3 tbsp

    lemon juice

  • 1 clove

    garlic, crushed

  • ½  cup

    extra-virgin olive oil + 2 tbsp separated

  • 2 medium

    heirloom tomatoes, cut into wedges

  • ½ small

    red onion, thinly sliced

  • 2  cups

    baby arugula or other baby greens

Preparation

  1. Preheat your grill or stovetop grill pan to low heat

  2. Set a pot filled halfway with water or steamer large enough contain the corn on the stove under medium heat.

  3. 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

  4. Massage the mixture onto the salmon fillets and set aside

  5. 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.

  6. Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.

  7. Increase the heat on your grill to high and add the salmon. After 2 minutes, reduce the heat to low

  8. Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with ½ cup dressing

  9. Turn the salmon after 5 minutes and cook for another 5 minutes on the grill-about 10 minutes total depending on thickness.

  10. Remove from the grill and flake into small chunks. Add the salmon to corn mixture and toss very gently just to coat with dressing.

  11. Transfer to a serving platter or divide among plates. Top with arugula, then drizzle with remaining dressing. Serve with additional za’atar alongside.