Salmon with za'atar and sumac

Name: Salmon with za'atar and sumac
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp za'atar; 1 tbsp ground sumac; tsp salt; tsp black pepper; 2 tbsp olive oil; 5 g salmon fillet

av Golalah Abbasi

Servings

Za'atar is both an herb and a spice mix. Which has a sour taste. The herb resembles something between thyme and oregano. Sumac is not really a spice, but a berry. No particular smell, and the taste is reminiscent of lemon In the Middle East, ground sumac is used as a garnish on meze dishes and kebabs, on fish and salads too. Both za'atar and sumac can be bought in all international food stores or you can order it online

Ingredients

1 tbsp za'atar
1 tbsp ground sumac
tsp salt
tsp black pepper
2 tbsp olive oil
5 g salmon fillet

Method

Set the oven to 180 degrees celsius. Above and below heating.
Mix the za'atar, sumac, salt, pepper and olive oil together. Mix well until you get a thick mass.
Place the fish fillet, skin side down, on a baking paper-lined form or a baking tray.
Spread the mixture over the salmon and cook it for 15-20 minutes.
Serve with desired side dishes.