Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe
There’s something magical about the way za’atar and garlic come together to give salmon this mouthwatering, aromatic punch. This Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe brings a warm, earthy twist to a classic weeknight dinner. I love how the za’atar’s herbal notes pair perfectly with the garlic and lemon, creating a simple yet impressive dish you can whip up any day you want to feel like you’re treating yourself without too much fuss.
Plus, this recipe is a one-pan wonder that saves you from chasing multiple pots and pans in the sink. It’s great for those evenings when you’re juggling a busy schedule but still want something wholesome and packed with flavor. Ever since I started making this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe, it’s become my go-to because it hits that perfect balance between freshness, ease, and pure satisfaction.
Ingredients You’ll Need
Each ingredient in this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe has a role that really shines when combined. I especially recommend using fresh garlic and quality extra virgin olive oil to boost the natural flavors. And don’t skip on the za’atar—it’s the star of the show here, bringing a uniquely savory, herbal character.
- Baby potatoes: Choose small, firm potatoes that roast evenly. If they’re on the larger side, just halve them so they cook uniformly.
- Grape tomatoes: Their sweetness and juiciness burst beautifully when roasted. Halving them is optional, but it helps release more flavor.
- Broccoli florets: Fresh, crisp broccoli works best. I prefer florets over stalks to get that perfect tender-crisp texture.
- Fresh minced garlic: You want about 5 to 6 cloves—don’t substitute powdered garlic here; fresh garlic gives that punch you’ll love!
- Extra virgin olive oil: Pick a quality one; it really enhances the final flavor and helps everything roast to perfection.
- Salt and pepper: Basic seasoning, but essential for bringing out all the ingredients’ best traits.
- Za’atar spice blend: This Middle Eastern herb mix is key—if you can’t find it locally, look online. It makes the dish special.
- Coriander: Adds a subtle citrus note that complements the za’atar and salmon.
- Salmon fillet: I usually go for boneless and skinless for quick cooking, but skin-on works too if you like crispy skin.
- Lemon juice: Freshly squeezed lemon juice lifts all the flavors and adds that zesty finish.
Variations
I love playing around with this recipe depending on what’s in season or what mood I’m in. Feel free to swap things out, add your own twists, and make this dish truly yours.
- Variation: Try swapping the broccoli for asparagus or green beans if you want a different veggie vibe. I did this once in spring, and it was a fresh change that still paired beautifully.
- Variation: For a dairy twist, drizzle some crumbled feta or a dollop of tzatziki right on top before serving—adds a creamy, tangy contrast that’s delightful.
- Variation: If you want extra heat, sprinkle some red pepper flakes into the za’atar mixture. It gives the dish a subtle kick without overpowering the other flavors.
- Variation: Use skin-on salmon and roast the skin side up at the end under the broiler for a perfectly crispy finish—one of my favorite indulgent touches.
How to Make Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe
Step 1: Prep and Season Your Veggies
Start by preheating your oven to 400°F (200°C). In a large bowl, toss your baby potatoes with half the minced garlic, a good drizzle of olive oil, salt, pepper, half the za’atar, and half the coriander. Spread them out on a baking sheet and roast for about 20 minutes. This gets the potatoes nicely started so everything finishes cooking evenly.
Step 2: Add Broccoli and Tomatoes
Next, add the broccoli florets and grape tomatoes to the baking sheet with the potatoes. Drizzle a little more olive oil and sprinkle the remaining minced garlic, za’atar, and coriander over the veggies. Give it a gentle toss to coat everything well, then roast for an additional 15 minutes, until the veggies are tender and the potatoes golden.
Step 3: Prepare and Cook the Salmon
While the veggies roast, season your salmon fillet generously with salt, pepper, and an extra pinch of za’atar. Drizzle it lightly with olive oil and squeeze fresh lemon juice right on top. When there’s about 10 minutes left on the veggies, nestle the salmon onto the baking sheet or place it on a separate pan if you need the space. Roast until it flakes easily with a fork, about 8-10 minutes depending on thickness.
How to Serve Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe
Garnishes
I love finishing this dish with a handful of fresh parsley or a sprinkle of toasted pine nuts for a little crunch and color. A few extra lemon wedges on the side never hurt either—it brightens every bite!
Side Dishes
Honestly, this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe is pretty much a complete meal, but if you want something extra, a simple side salad with a lemon vinaigrette pairs beautifully. Or for a heartier option, some warm quinoa or couscous tossed with herbs is lovely.
Creative Ways to Present
One time I set this up as a vibrant platter for a casual dinner party—lining the salmon and veggies on a large wooden board with scattered za’atar and fresh lemon slices. It looked stunning and was a total crowd-pleaser. Trust me, presentation can be fun and effortless!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe keep really well in an airtight container in the fridge for up to 3 days. I always separate the salmon from the veggies if I can to keep textures intact, but even all together it holds up pretty nicely.
Freezing
I don’t usually freeze the cooked salmon because it can lose texture, but the roasted potatoes and veggies freeze okay for up to a month if you want to batch cook. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I gently warm the salmon and veggies in a preheated oven at 325°F for about 10 minutes so they stay moist and flaky. Microwave works too for convenience, but watch that it doesn’t dry out—adding a splash of water or olive oil helps.
FAQs
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Can I use other types of fish instead of salmon in this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe?
Absolutely! While salmon is great for its richness and texture, you can substitute with other firm fishes like cod, halibut, or even trout. Keep in mind cooking times may vary slightly, so check for doneness by seeing if the fish flakes easily with a fork.
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Where can I buy za’atar spice blend?
Za’atar is often found in Middle Eastern or specialty spice shops, but you can also find it online easily. If you want to DIY, it generally contains dried oregano, thyme, sumac, sesame seeds, and salt combined. Freshness makes a difference, so choose a good quality blend.
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Can I make this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as your za’atar blend doesn’t contain any wheat fillers. Double-check your seasoning to be sure, then enjoy without worries.
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How do I know when the salmon is perfectly cooked?
Look for salmon that flakes easily with a fork but still looks moist in the center. It should reach an internal temperature of 145°F (63°C), but I usually go by feel and visual cues to avoid overcooking.
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Can I prepare parts of this recipe ahead of time?
You can definitely prep the potatoes and veggies with oil and spices earlier in the day or the night before. Just cover and refrigerate, then spread them on the pan when ready to roast. Keep the salmon seasoning fresh just before cooking for the best flavor.
Final Thoughts
This Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe is one of those dishes that makes you feel like you’re dining out, but it’s perfectly doable at home on a busy weeknight. It’s fresh, hearty, and packed with flavor, and every time I make it, it reminds me of those comforting meals with friends where everyone just enjoys the good food and good company. I can’t recommend it enough for when you want a dish that feels special but is totally approachable—and I’m confident you’ll love making it as much as I do.
Print
Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Za’atar Garlic Salmon recipe features a flavorful, herb-spiced salmon fillet cooked alongside tender baby potatoes, sweet grape tomatoes, and fresh broccoli. Infused with aromatic za’atar, fresh garlic, and zesty lemon juice, this simple yet vibrant dish is perfect for a healthy, well-balanced meal.
Ingredients
Vegetables
- 12 baby potatoes (about 12 oz), scrubbed
- 2 cups grape tomatoes (about 10 oz), halved if you like
- 6 oz broccoli florets
Salmon and Seasonings
- 1 lb salmon fillet, no skin
- 3 tbsp fresh minced garlic (about 5 to 6 cloves)
- 2 tsp za’atar spice, divided, plus more for later
- 1 tsp coriander, divided
- 1 lemon, juice of
- Quality extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Place the scrubbed baby potatoes in a large bowl, drizzle with olive oil, 1 tsp za’atar, ½ tsp coriander, salt, and pepper. Toss well to coat evenly.
- Roast the Baby Potatoes: Spread the potatoes on a baking sheet lined with parchment paper in a single layer. Roast in the oven for about 25 minutes until tender and golden brown, stirring halfway through cooking.
- Add the Broccoli and Tomatoes: After 25 minutes, add the broccoli florets and grape tomatoes to the baking sheet with the potatoes. Drizzle with a little more olive oil, sprinkle with salt, pepper, and remaining za’atar and coriander. Toss gently and return to the oven for 10 minutes.
- Prepare the Salmon: While the vegetables roast, pat the salmon fillet dry with paper towels. In a small bowl, mix 2 tbsp olive oil with the minced garlic, lemon juice, a pinch of salt, pepper, and a sprinkle of za’atar. Brush this garlic-lemon mixture generously over the salmon.
- Cook the Salmon: After the vegetables have roasted a total of 35 minutes, remove the baking sheet from the oven and carefully place the salmon fillet on the sheet among the vegetables. Return the sheet to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove from oven, sprinkle a little more za’atar over the salmon if desired, and serve immediately with the roasted potatoes, broccoli, and tomatoes.
Notes
- You can substitute broccoli with green beans or asparagus depending on preference.
- Ensure the salmon is cooked to an internal temperature of 145°F (63°C) for food safety.
- Za’atar spice blend can vary; adjust quantity based on your taste.
- For a crispier potato texture, parboil the potatoes for 5 minutes before roasting.
- This recipe works well with wild-caught salmon for a more robust flavor.
Keywords: za’atar salmon, garlic salmon recipe, baked salmon with vegetables, Mediterranean salmon, healthy salmon dinner, za’atar spice recipe
