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Za’atar-Roasted Salmon

Za’atar-Roasted Salmon with Beets and Feta Couscous

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Recipe Details


Looking for a lighter-feeling alternative to the rich flavors of the holiday? Chef Shanna's got you covered with this flavor-packed salmon dish. It's seasoned with tangy, nutty za'atar, a Middle Eastern spice blend that's typically composed of sesame seeds, herbs like thyme and marjoram, and tart sumac berries. The fish is served over a bed of Israeli couscous tossed with red beets, marinated feta, and roasted carrots and red onion.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Shanna

    By Chef Shanna

    Nutritional info

    • Calories 810
    • Protein 43g
    • Total Carb 63g
    • Total Fat 43g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • carrots
      6 ounces
    • red onion
      red onion
    • package steamed beets
      package steamed beets
    • crumbled feta cheese
      2 ounces
      crumbled feta cheese
    • garlic
      2 cloves
    • za'atar spice mix
      1 tablespoon
      za'atar spice mix
    • salmon
      10 ounces
    • Israeli couscous
      1/2 cup
      Israeli couscous
    • cilantro
      1/8 ounce
    • parsley
      1/8 ounce

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 8" medium pot with lid
    • aluminum foil
    • baking sheet

    Cooking Steps

    1. Roast vegetables

      Roast vegetables

      Preheat oven to 425ºF. Bring a medium, covered pot of water to a boil over high heat. Rinse all produce. Halve carrots lengthwise, then cut crosswise on a diagonal into ½-inch pieces. Peel onion, quarter, and separate layers. On a foil-lined baking sheet, toss carrots and onion with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer; roast until beginning to soften, about 10 minutes.

    2. Prepare remaining ingredients

      Prepare remaining ingredients

      While vegetables roast, roughly chop cilantro and parsley leaves and stems (the stems are quite tender, so we're leaving them in for extra flavor and aroma). Pat beets dry with paper towel; cut into ½-inch dice. In a small bowl, stir together feta, half of herbs, and 1 tablespoon olive oil to combine. Set aside to marinate until Step 5.

    3. Make za'atar oil

      Make za'atar oil

      Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Transfer garlic paste to a separate small bowl, then add za'atar and 1 tablespoon olive oil and stir to combine.

    4. Roast salmon and vegetables

      Roast salmon and vegetables

      Once vegetables are beginning to soften, add beets to sheet and toss to combine. Pat salmon dry with paper towel and add to sheet skin-side down, nestling between vegetables. Season tops of salmon with ½ teaspoon salt and pepper as desired, then drizzle over za'atar oil and rub in seasoning. Roast until salmon is cooked through and opaque and vegetables are golden and tender, 12-14 minutes more.

    5. Cook couscous

      Cook couscous

      While salmon and vegetables roast, season boiling water generously with salt. Stir in couscous and cook until tender, about 8 minutes. Drain and return to pot, off heat, then season with ½ teaspoon salt and pepper as desired. Once vegetables are golden, add to pot with couscous, along with marinated feta; gently toss to combine.

    6. Plate za'atar-roasted salmon

      Plate za'atar-roasted salmon

      Divide feta couscous and vegetables between serving plates. Top with za'atar-roasted salmon. Garnish with remaining herbs and enjoy!

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