Grilled Za’atar Salmon with Lemon-Herb Quinoa & Roasted Zucchini
This quick and flavorful meal features za’atar-spiced salmon seared to perfection on the stovetop, served with bright lemon-herb quinoa and tender sautéed zucchini. Perfect for a healthy dinner in under 20 minutes.
- 4 pieces salmon fillets (skinless)
- 2 tbsp za’atar seasoning
- 3 tbsp olive oil
- 1 cup quinoa (rinsed)
- 2 cups water or low-sodium vegetable broth
- 2 medium zucchini (sliced into half-moons)
- 1 large lemon (zested and juiced)
- 0.25 cup fresh parsley (chopped)
- 2 cloves garlic (minced)
- 1 tsp salt
- 0.5 tsp black pepper
Advertisement
Instructions
Pat salmon fillets dry and season both sides with za’atar, salt, and black pepper. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
⏱️ 1 minuteAdd salmon fillets to the skillet and cook for 3-4 minutes per side, until golden and cooked through. Remove and set aside.
⏱️ 7 minutesWhile salmon cooks, bring 2 cups water or broth to a boil in a saucepan. Stir in quinoa, reduce heat to low, cover, and simmer until liquid is absorbed, about 10 minutes.
⏱️ 10 minutesMeanwhile, heat 2 tbsp olive oil in another skillet over medium heat. Sauté zucchini and garlic with a pinch of salt for 4-5 minutes until lightly golden and just tender.
⏱️ 5 minutesFluff cooked quinoa with a fork and stir in lemon zest, juice, and chopped parsley. Serve salmon atop quinoa with sautéed zucchini alongside.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
