Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins


 12 baby potatoes (about 500g), scrubbed
 2 punnets of grape tomatoes
 1 large head of broccoli, chopped into bite size florets
 5 cloves of fresh minced garlic
 extra virgin olive oil
 salt and pepper
 2 tsp za’atar spice, divided, plus more for later
 1 tsp coriander, divided
 800 g 4 x 150-200g salmon fillet
 1 lemon

1

Preheat oven to 200°c.

2

Bring a medium size pot of water to the boil and while you're waiting for it to boil scrub your potatoes under running water. When the water is boiling put your potatoes in and let them boil for 10minutes, then drain the potatoes and let them cool for five minutes.

Note: If you have big potatoes cut them in half before boiling.

3

In a large bowl, add the potatoes, grape tomatoes, and broccoli. Pour 2 tbsp extra virgin olive oil and toss. Then, add a little salt and pepper, minced garlic, 2 tsp za’atar spice, 1/2 tsp coriander. Toss again so that the spices are distributed to coat the vegetables. Transfer the vegetables to a large baking tray with a rim.

4

Pat salmon dry. Season with salt and pepper. Place seasoned salmon on the prepared baking tray with the vegetables. Add another drizzle of extra virgin olive oil over the salmon and veggies, making sure all of the veggies have oil on them.

5

Bake in heated oven for 15 minutes. Remove from heat and squeeze lemon juice on salmon. Sprinkle more za’atar all over.

GF, LF and DF.




Ingredients

 12 baby potatoes (about 500g), scrubbed
 2 punnets of grape tomatoes
 1 large head of broccoli, chopped into bite size florets
 5 cloves of fresh minced garlic
 extra virgin olive oil
 salt and pepper
 2 tsp za’atar spice, divided, plus more for later
 1 tsp coriander, divided
 800 g 4 x 150-200g salmon fillet
 1 lemon

Directions

1

Preheat oven to 200°c.

2

Bring a medium size pot of water to the boil and while you're waiting for it to boil scrub your potatoes under running water. When the water is boiling put your potatoes in and let them boil for 10minutes, then drain the potatoes and let them cool for five minutes.

Note: If you have big potatoes cut them in half before boiling.

3

In a large bowl, add the potatoes, grape tomatoes, and broccoli. Pour 2 tbsp extra virgin olive oil and toss. Then, add a little salt and pepper, minced garlic, 2 tsp za’atar spice, 1/2 tsp coriander. Toss again so that the spices are distributed to coat the vegetables. Transfer the vegetables to a large baking tray with a rim.

4

Pat salmon dry. Season with salt and pepper. Place seasoned salmon on the prepared baking tray with the vegetables. Add another drizzle of extra virgin olive oil over the salmon and veggies, making sure all of the veggies have oil on them.

5

Bake in heated oven for 15 minutes. Remove from heat and squeeze lemon juice on salmon. Sprinkle more za’atar all over.

GF, LF and DF.
One pan roasted salmon and veg

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