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Parve
Easy
4 Servings
Allergens 
30 Minutes
Diets
When my kids were little (not very long ago), the afternoons stretched out and I’d join them on the floor — building Lego towers and erecting forts. I miss that stage more than I wished for it to pass. (Take note, young mothers, it flies by.) Play time was all day, and when dinner hour came along, I turned to easy, minimal recipes. This za’atar fish is nothing more than sprinkling some spices before the fish gets a short roast. We would eat it straight from the pan, flaking pieces of fish with our forks, swooping it into our mouths, like they were jet planes. The gremolata is a beautiful, fruity topping that adds brightness and contrast. I save it for when I’m particular about presentation. More often than not, I skip it, because some (many?) days, simplicity wins. Use code KOSHER for free shipping when you purchase Good Food.
1 (2-pound) center-cut salmon fillet
2 tablespoons Gefen Extra-Virgin Olive Oil
1 tablespoon za’atar spice
1 teaspoon granulated garlic
1 teaspoon Tuscanini Sea Salt
1/2 teaspoon black pepper
1 cup parsley leaves, finely chopped
1/4 cup pomegranate seeds
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon finely chopped roasted, unsalted pistachios
2 teaspoons lemon zest or chopped preserved lemon rind
1/2 teaspoon flaky salt, such as Maldon
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place salmon on prepared baking sheet. In a small bowl, combine oil and spices. Pat onto fish; roast for 12 to 15 minutes, or until the edges are browned and crisp and the fish flakes easily.
Prepare the gremolata. In a small bowl, toss together parsley, pomegranate seeds, garlic, pistachios, lemon rind, and salt.
Top salmon with gremolata and serve.
Reproduced from Good Food by Sina Mizrahi with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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This was delicious, but the gremolata actually makes all the difference. So crunchy and bright. Wouldn’t make it without.
We agree 🙂
Made this as the main dish for a yom tov meal, and it is very tasty! I like the way the gremolata brightens up the dish and adds layers of texture.