Za'atar Crusted Salmon with Lemon Quinoa

Ingredients

• 260 g salmon fillets
• 180 g cooked quinoa
• 300 g asparagus
• 1.5 tbsp lemon juice
• 1 tbsp za'atar
• 1 tbsp extra-virgin olive oil
• 10 g fresh parsley
• 3 cloves garlic
• 0.25 tsp fine sea salt

Instructions

1. Pat the salmon fillets dry and season with the fine sea salt. Press the za'atar firmly onto the flesh side in an even layer — pressing rather than sprinkling is what makes it hold together as a crust instead of falling off in the pan.
2. Snap the woody ends off the asparagus. Heat half the extra-virgin olive oil in a skillet over high heat, add the spears and leave them completely still for 3 minutes, until they pick up real black blisters on the underside.
3. Roll the spears, add the sliced garlic and cook 90 seconds more, until the asparagus bends under its own weight and the garlic is pale gold. Move both to a plate.
4. Turn the heat down to medium and add the rest of the olive oil. Lay the salmon in za'atar-side down and cook 3 minutes without touching it, until the crust has dried and darkened and lifts cleanly from the pan.
5. Flip and cook 4 minutes more, until the thickest part flakes under gentle pressure but the very centre is still a shade darker and glossy.
6. Fork the cooked quinoa loose and dress it with the lemon juice and chopped fresh parsley. Serve the salmon and asparagus over it, scraping any toasted za'atar from the pan across the top.

Nutrition (per serving)

Calories

502

Protein

34.7 g

Fat

27.9 g

Carbs

29 g