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Shawarma Baked Salmon with Spiced Yogurt Dip Served on a Bed of Arugula Salad

By Debbie Kornberg


(Serves 4)


1.5 lbs. Salmon Fillet (Best if skin is removed from bottom)

2 +1 Tbsp. SPICE + LEAF Shawarma Blend (Available on Amazon)

2 Tbsp. Olive Oil (Recommend SPICE + LEAF Galili Premium Israeli Olive Oil) 

1 Lemon (1/2 of lemon in thin slices, other half in quarters)

Salt to taste

2 - 3 Cups Arugula

1 Cucumber, (use one half to sliced thin and use the other half to grate for yogurt dip. (English or Persian – skin on)

10 Cherry tomatoes, halved or quartered

1 Cup Labne (Lebanese yogurt) Can also use plain Greek yogurt


Instructions for Salmon:

Preheat oven to 350 degrees. Place salmon in a baking dish or pan. (If skin is still on bottom, use cooking spray for base of pan or parchment paper so it does not stick.) Sprinkle shawarma blend on top of fish. Rub into fish. Add salt to taste. Drizzle olive oil on top of fish. Place sliced lemons around and on top of fish. Bake for approximately 15 minutes. Fish should cook to 140 - 145 degrees. If testing with a fork to see if done, fish should be flakey.  Remove from oven when done. Use remaining lemons to squeeze on top of lemon.


Instructions for Yogurt Dip:

Using a bowl, grate 1/2 a cucumber. Add 1 cup labne and 1 Tbsp. Shawarma Blend. Mix well and place in a serving dish.


Putting it all together: Using a platter by placing arugula on the dish, followed by sliced cucumbers and tomatoes. 

Place fish on top. Ready to serve. Enjoy. 

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