- 4 salmon fillets (600g), skin on and pin bones removed
- 2 tbsp Za’atar
- 2 tsp Sumac
- 60ml olive oil
- 250g baby spinach
- 90gr tahini
- 3 garlic cloves, crushed
- 3½ tbsp lemon juice
- 1½ tbsp roughly chopped coriander leaves
- salt and black pepper
METHOD
1. Preheat the oven to 220°C fan.
2. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the Za’atar and Sumac. Place the salmon skin-side down, and sprinkle all over the top to create a crust.
3. Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for 2–3 minutes, until just wilted.
4. Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.
5. Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.
6. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another 5 minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.