This recipe pairs the butteriness of roasted salmon with the spices of Za’atar and the acidity of yogurt.  The original recipe calls for Dukkah, which makes for a slightly nuttier version, but I prefer to use za’atar here for the spices.  Adapted from Yotam Ottolenghi.

Ingredients

• 1/4 c za’atar
• 1 c full-fat Greek yogurt
• 1 clove garlic, minced
• 1 T grated lemon zest
• 2 T chopped chives
• 2 T chopped flat leaf parsley
• 1 T fresh lemon juice
• salt
• 4 salmon fillets

Instructions

1. Preheat oven to 350 F.  Place salmon, skin-side down, on an oiled baking tray, and season with salt.
2. Sprinkle salmon generously with za’atar, and bake until done, 8-12 minutes (depending on the size/thickness of the fillets).
3. While salmon is baking, whisk yogurt, garlic, lemon zest, chives, parsley, and lemon juice together to make a sauce.