Ottolenghi Test Kitchen Za'atar Salmon and Tahini Recipe
Nutty tahini is perfectly paired with za'atar-crusted salmon in this quick and easy dish from the Ottolenghi Test Kitchen team.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 4 salmon fillets (600g), skin on and pin bones removed
- 2 tbsp za’atar
- 2 tsp sumac, plus ½ tsp extra for sprinkling
- 60ml olive oil
- 250g baby spinach
- 90g tahini
- 3 garlic cloves, crushed
- 3½ tbsp lemon juice
- 1½ tbsp roughly chopped coriander leaves
- salt and black pepper
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