Za’atar Baked Salmon with Lemon
& Tzatziki Dip
By Debbie Kornberg
1.5 lbs. Salmon (Best if skin is removed from bottom)
2 Tbsp. Olive Oil SPICE + LEAF Galili Premium Israeli Olive Oil
1 Lemon (1/2 of lemon in thin slices, other half in quarters)
Salt to taste
1 1/3 cup plain yogurt
Optional: Can use plain Greek Yogurt, Labne or any combination
1 cucumber, shredded or diced finely (English or Persian – skin can stay on)
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 za’atar and salt on top of fish. Rub it into fish. Drizzle olive oil on top of fish. Place sliced lemons around and on top of fish. Bake for approximately 15 – 20 minutes. Fish should be cooked to an internal temperature of 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.
While fish is cooking, prepare tzatziki dip mix. Using a bowl, add yogurt, labne (or Greek yogurt), tzatziki dip and shredded (or diced) cucumber. Mix all ingredients so everything is mixed well. Serve either on top of salmon or as a side sauce. Yum! Enjoy!