Roasted Salmon with Za’atar and Lemon-Herb Yogurt

This recipe pairs the butteriness of roasted salmon with the spices of Za’atar and the acidity of yogurt.  The original recipe calls for Dukkah, which makes for a slightly nuttier version, but I prefer to use za’atar here for the spices.  Adapted from Yotam Ottolenghi.


  • 1/4 c za’atar
  • 1 c full-fat Greek yogurt
  • 1 clove garlic, minced
  • 1 T grated lemon zest
  • 2 T chopped chives
  • 2 T chopped flat leaf parsley
  • 1 T fresh lemon juice
  • salt
  • 4 salmon fillets


  1. Preheat oven to 350 F.  Place salmon, skin-side down, on an oiled baking tray, and season with salt.
  2. Sprinkle salmon generously with za’atar, and bake until done, 8-12 minutes (depending on the size/thickness of the fillets).
  3. While salmon is baking, whisk yogurt, garlic, lemon zest, chives, parsley, and lemon juice together to make a sauce.

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