Za’atar Salmon Quinoa Bowlwith chickpeas / tomatoes / red onions / broccolini
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.
- Broccolini - 1 bunch, chopped
- Onions, medium and red - 1/2, chopped
- Olives, pitted Kalamata - 1/2 cup, sliced
- Tomatoes, cherry or grape - 1 cup, halved
- Salmon - 1 lb, cubed (preferably skinless fillets)
- Za'atar - 1 Tbsp
- Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
- Cooked quinoa (ingredients listed separately) - 2 1/4 cups
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Cilantro - 1/2 Tbsp, chopped
- Garlic - 1 clove, chopped
- Honey - 1/2 tsp
- Lemon juice - 1 1/2 Tbsp
- Sour cream - 1/3 cup (sub plain or Greek yogurt)
- 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.
- 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!
This meal has 31 reviews
This was really good -- the dressing especially tied everything together. I subbed broccoli and roasted it and the salmon at the same time (on different baking sheets). Next time, I think I'd do most everything in the oven -- broc, onion, tomatoes, and salmon, then toss in the chickpeas. We added in a bit of herbed cheese and it was a nice punch.
Very flavorful and everything worked together really well.
Loved it! Great flavors. I got something called Za'atar spread at Whole Foods - the spice mixed with olive oil and some salt, I believe. Worked great spread on the Salmon and added some to the sauce too. I broiled my Salmon for 6 minutes, covered with foil for the second half. Also roasted my Broccolini. Delicious.
This was delicious! Couldn’t find za’atar so just used blackening seasoning and it was so good! Subbed broccoli too and it was great! Definitely a favorite recipe and all of my kids loved it too. Going to save this one - would be good too for a big group!
Used broccoli instead of broccolini. Loved everything except the sauce (not sure why). Will add feta next time. For some reason this took us a very long time to prepare, even buying canned chickpeas.
Delicious! The walnuts and olives added great texture and flavor. We also added some tempeh to the bowls.