Za’atar Salmon Quinoa Bowl
with 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!
Bland, didnt do much for me. Super healthy though!0 Helpful
Subbed roasted cauliflower for the the broccolini and I loved it! This dish is a new favorite.0 Helpful
Made with fresh oregano instead of cilantro, and couscous instead of quinoa.0 Helpful
Meh. I love all these ingredients separately, but somehow this didn't really come together. I could barely taste the za'tar, and the serving was so small I'm going to be starving soon. Will not be making this again.0 Helpful
Used asparagus instead of broccolini because that’s what my store had. Came together really quick, and was filling.0 Helpful
This was really tasty! It took a lot of prep (chopping), but was worth it if you have time. I would love to get a broccolini video -- it always feels like we are throwing out a lot of scraps.0 Helpful