Every time we feature za'atar, we get requests for more recipes featuring this unique spice blend. It's a great addition to salmon in this easy, flavorful, one-bowl meal.
Quinoa - (If making Thursday’s meal, cook quinoa for that night at the same time.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Broccolini / Onions / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Chop cilantro and garlic. Combine cilantro, garlic, honey, lemon juice, and sour cream. (Can be done up to 5 days ahead)
Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
Salmon - If you bought skinless salmon fillets, slice into cubes and toss with za’atar. If the fillets are skin-on, just season the flesh with za’atar. (Can be done 1 day ahead)
Beans - drain and rinse.
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Heat a skillet (if using whole salmon filets with skin, use a nonstick pan) with first part of oil over medium-high heat. Add broccolini and saute until tender, 4 to 5 minutes. Season with some salt and pepper. Set aside and return pan to heat.
Add second part of oil and then beans and onions. Saute until onions are tender, 3 to 4 minutes. Season with some salt and pepper. Set aside and return pan to heat.
Reduce heat to medium and add third part of oil. Add salmon. If using cubes, saute; if using whole filets, cook on both sides. Cook until salmon is cooked through and flakes easily with a fork, ~5 minutes total.
If quinoa was made ahead, reheat in the microwave (reserve portion for Thursday if it was cooked at the same time).
If you cooked whole salmon fillets, use a fork to shred the salmon (discard skin) before adding it to the bowls.
Set out quinoa, broccolini, beans / onions, olives, tomatoes, salmon, and sauce and customize bowls at the table. Enjoy!