Baked Salmon with Za'atar Crust and Crunchy Cabbage Salad

This recipe is super easy and comes together in just a few minutes. The salmon tastes amazing with its spicy crust, and the green salad is fresh, tender, and crunchy all at once. The ingredients in the salad can, of course, be adjusted to your taste or based on what you have in your fridge.

You can use Za'atar as a rub on fish, meat, or vegetables, or you can create marinades, dressings, or dips with it. Za'atar can elevate even the simplest of meals; it tastes wonderful sprinkled on eggs, tomatoes, salads, soups, hummus, grilled fish, or vegetables.

This quick and flavorful recipe is the perfect combination of spice and freshness. The crispy salmon with its zesty crust pairs beautifully with a vibrant, crunchy green salad, making it a light yet satisfying dish.

Salmon:
2 tbsp Za'atar
1 tbsp olive oil
1 tsp Pyramid Salt
4 salmon fillets

Salad:
200 g pointed cabbage
100 g salad greens
½ cucumber2 dl green peas
1 handful flat-leaf parsley
2 avocados
25 g pistachios

Dressing:
½ lemon juice
1 tbsp honey
4 tbsp olive oil
Pyramid salt
Black pepper

Start by mixing the Za'atar with the olive oil and pyramid salt, then spread the mixture evenly over the salmon fillets. Place the salmon on a piece of parchment paper and bake in the oven at 200°C for about 12–15 minutes.

Thinly slice the pointed cabbage and place it in a bowl with the other greens, such as field salad. Dice the cucumber into small cubes and add it to the bowl, followed by the green peas. Wash and finely chop the parsley and mix it into the salad with diced avocado.

Roughly chop the pistachios and set them aside until the salad is ready to be served, so they stay crunchy.
Whisk together the lemon juice, honey, olive oil, pyramid salt, and pepper. Toss the dressing well into the salad, then sprinkle the pistachios on top.

Serve the salmon with the salad and, if desired, a nice piece of bread on the side.

Enjoy your meal!