Za'atar Crusted Salmon with Herby Rice Salad

Za'atar crusted salmon, on herby rice salad in a bowl.

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Za'atar Crusted Salmon with Herby Rice Salad

Quick weeknight meals don't get better than this air fryer za'atar salmon, served over a warm, herby, loaded rice salad with a big dollop of creamy Greek yogurt. Ready in 30 minutes, this is a fab one to add to your weekly rotation.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mediterranean

Keyword: air fryer salmon, grilled salmon, salmon bowls

Servings: people

Calories: 630kcal

Author: Kate Phillips

Ingredients

For the za'atar salmon -

4 salmon fillets approximately 125g each
1 tablespoon olive oil
1 tablespoon za'atar
1 teaspoon salt
Black pepper

For the herby rice salad -

1 cup long-grain rice like basmati
1 ½ cups water
¼ cup pitted olives chopped, I like Kalamata
¼ cup pickled jalapenos chopped
1 tablespoon olive oil
2 teaspoons pickled jalapeno brine or white wine vinegar, or apple cider vinegar
1 tablespoon lemon juice
½ cucumber diced
2 scallions (spring onions), chopped
100 g feta crumbled (approximately 3.5oz)
Handful of flat-leaf parsley chopped
Handful of mint leaves chopped
Salt to taste
Pepper to taste

To serve -

Plain, thick Greek yogurt
Crumbled feta
Lemon wedges
Handful of flat-leaf parsley

Instructions

Cook the rice.
Add 1 cup of rice to a pot you have a lid for. Pour in 1 ½ cups of water and set over high heat. Once you see foamy bubbles on top, pop the lid on and reduce the heat to low. Cook for 12 minutes. Remove from the heat, still with the lid on, and leave to steam for 5 minutes.

You can start the rice, then move on to the salmon and prep the salad ingredients.

Season the salmon.
Drizzle the salmon fillets with olive oil, then rub with the za'atar, salt, and pepper.
Air fry the salmon.
Transfer the salmon to the basket of your air fryer, and air fry at 400°F (200°C) for 8 to 10 minutes, until just cooked through. It should easily flake if you press the flesh with a fork.

You can also bake the salmon in the oven if you prefer. Transfer the seasoned salmon to a parchment paper lined sheet pan or oven tray, then bake at 425°F (220°C) for 10 to 12 minutes, until cooked through.

Finish the rice salad.
Fluff the rice with a fork, then add the chopped olives, jalapeños, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 teaspoons jalapeño brine, chopped scallions, flat-leaf parsley, diced cucumber, mint, and crumbled feta. Season with a very good grind of black pepper, then toss well to combine. Taste and add a little salt if needed.
Garnish and serve.
Divide the warm rice salad between bowls, then top with a salmon fillet. Finish with a nice big dollop of Greek yogurt, then sprinkle with a little extra crumbled feta and flat-leaf parsley. Serve with lemon wedges on the side.

Notes

INGREDIENT NOTES: Try to choose salmon fillets that are a similar size and thickness, so they cook evenly. Za'atar is a herby seasoning blend that usually contains sesame seeds, sumac, thyme, or marjoram. Swap the flat-leaf parsley and mint for dill, basil, or chives if you like. For less heat, reduce or remove the pickled jalapeños and use white wine vinegar or apple cider vinegar instead of the pickled jalapeño brine.

Nutrition