Za'atar Salmon Recipe

How about whipping up a delicious Giant Couscous with Za'atar Salmon and Courgettes using Governor Extra Virgin Olive Oil? The aromatic and earthy blend of za'atar and sumac will give your salmon a mouth-watering Middle Eastern flavour that you'll love.

This super quick recipe is not only nutritious but also packed with heart-healthy fats from the salmon and our top-notch extra virgin olive oil.

Ingredients

2 salmon fillets
200g giant wholewheat couscous
1 courgette, sliced into rounds
2 cloves of garlic, minced
6 spring onions, finely chopped
1 shallot, finely sliced
5 tbsps pomegranate seeds
1 tbsp fresh mint leaves, finely chopped
200ml water
1 tbsp the Governor extra virgin olive oil


For the salmon marinade
2 tbsp Za’tar
2 tbsp Sumac
1 tsp honey
1 tsp pomegranate molasses
2 tbsp Governor extra virgin olive oil

Method

Place all the ingredients for the marinade in a small bowl and whisk together. Coat the salmon with 1/2 of the marinade and set the rest aside.

Heat the oven to 180c. Place the salmon, skin side on down onto a large piece of parchment paper. Fold the edges of the paper over to form a seal. You want to make sure you seal it really well so that the steam does not escape. Place onto a baking sheet and cook for 15-18 minutes.

Heat a saucepan and dry fry the couscous for 1-2 minutes until toasted then add the water. Bring to the boil then reduce to a simmer for 8-10 minutes or until tender. Drain any remaining water then place in a large bowl.

Meanwhile, heat 1 tbsp of oil in a frying pan, add the shallot and sauté for 5 minutes until softened then add the garlic and sauté for 2 minutes, add the courgettes and spring onions and cook for 10 minutes until tender. Place into the bowl with the couscous then add the mint, pomegranate and the remaining marinade, stir together.

Serve the couscous topped with the salmon.