Za’atar roast salmon with garlicky bean mash from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 157) by Yasmin Khan

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Accompaniments: Roast rainbow carrots with herbed yogurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on June 15, 2023

    Easy and turned out well. Excellent with a big salad

  • mpo on November 10, 2021

    I like Za’atar but there was way too much, disproportionate to the amount of the salmon.

  • jenburkholder on August 13, 2020

    The za’atar went well with the salmon, and we’ll use that pairing again. The beans, though, were bland and pasty, and added nothing to the fish, even though I adore beans. Wouldn’t combine the two in the future.

  • mharriman on September 16, 2019

    Excellent. This is a very simple, straightforward recipe that packs a lot of flavor because of the Za’atar spice. I felt fortunate to have found an authentic Palestinian za’atar at a local middle Eastern grocery shop. They carried four different types. I bought Al’ard brand, imported from Palestine Territory. The coarsely mashed cannelloni beans were a nice flavor complement. I’ll definitely repeat this recipe again.

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