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
Not bad, but not great mainly because we aren't fans of za'atar. The sauce was a nice compliment and it was a good mix of veggies. Next time I would probably just cook the fish with salt, pepper, and finish with lemon. I'd also leave out the olives. I love them but they seemed a bit too strong for the other flavors.
I liked this more than I expected I would. The combination seemed strange, but really worked. The sauce was delicious and very popular. I might make a little more of that next time. I used regular broccoli instead of broccolini because it’s cheaper and easier to find. I doubled the za’atar on the chickpeas and the cilantro in the sauce. Finally, I ran out of time to cook the quinoa, so I used the brown rice I had in the freezer. My husband suggested feta might be good, and I thought a little drizzle of chili oil, but it doesn’t really need either.
I feel like this could be a 1 sheet pan meal. Pretty tasty.
We really liked the za'atar seasoning on the salmon and the yogurt sauce but felt it was a lot to put together. If I did it again I would roast the chickpeas to add an element of crunchiness to the dish.
Delicious! The sour cream sauce brought it all together quite well. I made my own za’atar spice and used lemon zest instead of sumac.
Used asparagus instead of broccolini. I like it, dad was meh.