Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe
If you’re looking for a meal that feels as special as it is simple, this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe is going to become one of your favorites. The fragrant za’atar seasoning mixed with fresh garlic brings such a delicious Middle Eastern twist to the salmon, while the roasted veggies soak up all those flavors making every bite a delight. I love making this recipe when I want something elegant yet easy enough for a weeknight dinner.
What really makes this dish stand out is how beautifully everything cooks together on one sheet pan—less mess, fewer dishes, and more time to enjoy your meal. Whether you plan a cozy date night at home or want to impress guests without spending hours in the kitchen, this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe hits all the right notes. I can’t wait for you to try it and see just how effortless great food can be!
Ingredients You’ll Need
Every ingredient in this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe works together to build layers of bold, fresh flavor. Choosing quality produce and fresh garlic really amps up the final dish — don’t skimp here!
- Baby Potatoes: Small baby potatoes roast evenly and get wonderfully crispy on the outside, creamy inside.
- Grape Tomatoes: They add a juicy pop and balance the savory salmon perfectly; halving them helps release even more flavor.
- Broccoli Florets: Fresh broccoli adds crunch and nutrition; choose vibrant green and firm stems.
- Fresh Garlic: Use fresh minced garlic rather than pre-minced for the brightest garlic flavor—it really makes a difference.
- Extra Virgin Olive Oil: Good quality EVOO helps everything roast beautifully and contributes a lovely richness.
- Salt and Pepper: Simple seasoning, but absolutely essential to bring out all the flavors.
- Za’atar Spice: This Middle Eastern blend is the star spice here—if you haven’t tried it yet, get ready for your new favorite! Its earthy, tangy notes complement the salmon so well.
- Coriander: Adds a subtle citrusy undertone that plays nicely with the za’atar and fresh lemon juice.
- Salmon Fillet (Skinless): Fresh or high-quality salmon ensures moist, flaky fillets—don’t overcook!
- Lemon Juice: The freshly squeezed lemon juice brightens everything up at the end and cuts through the richness of the fish beautifully.
Variations
One of the things I adore about this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe is how flexible it is. Feel free to make it your own by swapping or adding ingredients based on what you have and your taste preferences.
- Variation: Sometimes I toss in Brussels sprouts instead of broccoli for a bit more crunch and a hint of bitterness—it pairs wonderfully with za’atar too.
- Dietary Swap: If you prefer a lower-carb option, swap out the baby potatoes for cauliflower florets—they roast just as nicely and soak up the spices.
- Extra Protein: I like adding a handful of chickpeas tossed with za’atar and garlic for some extra texture and protein when I’m feeding a crowd.
- Spicy Kick: If you want a bit of heat, sprinkle some crushed red pepper flakes on the salmon before roasting—it gives it a nice toe-tingle.
How to Make Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe
Step 1: Prep Your Veggies and Salmon
Start by preheating your oven to 400°F (200°C). While that warms up, scrub your baby potatoes well—no need to peel them; their skins crisp up beautifully. Halve the grape tomatoes if you like a little extra juice release during roasting, and chop the broccoli into bite-sized florets for even cooking.
Place the potatoes on a baking sheet, drizzle with olive oil, and season with half the za’atar, coriander, salt, and pepper. Give them a good toss to coat thoroughly. Pop them in the oven first because they’ll take the longest—about 20 minutes before the salmon and other veggies join the party.
Step 2: Season the Salmon Beautifully
While the potatoes start roasting, mix together the fresh minced garlic, the remaining za’atar, coriander, olive oil, a pinch of salt, and a squeeze of lemon juice in a small bowl. Rub this fragrant mixture all over your salmon fillets, making sure each piece is well coated. Let those flavors marinate at room temperature for 10 minutes while the potatoes get a head start.
Step 3: Add the Salmon and Veggies to Roast Together
After 20 minutes, take the baking sheet out and nestle the seasoned salmon in alongside the potatoes. Scatter the grape tomatoes and broccoli florets around the sheet, drizzling the veggies with a little more olive oil and a sprinkle of salt and pepper. Return the whole tray to the oven for another 12–15 minutes, depending on the thickness of your salmon.
Keep an eye on the salmon—the flesh should flake easily with a fork but still feel moist inside. The vegetables should be tender and caramelized, with the potatoes crisp on the edges.
How to Serve Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe
Garnishes
I love finishing this dish with a fresh sprinkle of extra za’atar and a few lemon wedges on the side. The lemon wedges let you add a bright finishing touch right at the table, and that extra za’atar pops the flavors beautifully. Sometimes I toss on some chopped fresh parsley or mint for a cool herbal note too.
Side Dishes
This recipe really stands on its own as a fantastic one-pan meal, but if you want to make it a bit more special, a simple green salad with a light vinaigrette or a side of warm, crusty bread to soak up any juices pairs perfectly. On chillier nights, a light lemon couscous complements the Middle Eastern flavors wonderfully.
Creative Ways to Present
For a dinner party, I sometimes serve everything family-style on a large wooden board. Arranging the salmon, potatoes, and veggies artfully with lemon wedges, fresh herbs, and a drizzle of olive oil makes it feel like a feast. It’s casual, beautiful, and encourages everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
I usually store leftover salmon and veggies in an airtight container in the fridge for up to 3 days. Keeping them tightly sealed helps prevent the fish from drying out. A quick tip: add a little fresh lemon juice before reheating to refresh the flavors.
Freezing
Salmon doesn’t always freeze beautifully cooked, but I have frozen leftover roasted potatoes and veggies separately with good results. If you want to freeze the salmon, I recommend freezing raw fillets before cooking for best texture. When you’re ready, thaw and bake fresh with the seasoning for that just-cooked taste.
Reheating
To reheat, I pop the leftovers in a preheated oven at 350°F (175°C) for about 10 minutes—this keeps the salmon moist and the potatoes crispy on the edges. Avoid microwaving if you can, as it tends to make the fish rubbery and the potatoes soggy.
FAQs
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Can I use frozen salmon for this Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe?
Absolutely! Just make sure to thaw the salmon completely and pat it dry before seasoning to prevent excess moisture during roasting. This helps the seasoning stick and ensures better texture.
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What if I don’t have za’atar spice on hand?
If you’re out of za’atar, you can make a simple substitute by mixing equal parts dried thyme, sesame seeds, and sumac (if you have it). While it won’t be exactly the same, it still lends that lovely herby, nutty flavor to the salmon.
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How can I tell when the salmon is perfectly cooked?
The salmon should flake easily with a fork and have an internal temperature of about 125–130°F (52–54°C) for medium doneness. It will continue to cook slightly after you remove it from the oven, so don’t overdo it!
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Can I make this recipe spicy?
Definitely! Adding a sprinkle of red pepper flakes or a dash of cayenne when seasoning your salmon or veggies adds a lovely heat that pairs well with za’atar and garlic flavors.
Final Thoughts
This Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe holds a special place in my kitchen rotation because it’s one of those dishes that feels like a celebration but comes together effortlessly. The way the za’atar and garlic infuse both the fish and veggies with bold yet balanced flavor never fails to impress everyone at my table. I really hope you give it a try—you may just find it becomes your go-to for a quick, wholesome, and impressive meal that feels like a warm, comforting hug on a plate.
Print
Za’atar Garlic Salmon with Roasted Baby Potatoes, Grape Tomatoes, and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A vibrant and flavorful Za’atar Garlic Salmon recipe featuring tender salmon fillets seasoned with aromatic Za’atar and coriander, roasted alongside baby potatoes, grape tomatoes, and broccoli, all enhanced with fresh garlic, lemon juice, and quality extra virgin olive oil for a healthy, Mediterranean-inspired 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
Seasonings & Oil
- 3 tbsp fresh minced garlic (about 5 to 6 cloves)
- Quality Extra Virgin Olive Oil (approx. 3 to 4 tbsp, divided)
- Salt and pepper to taste
- 2 tsp Za’atar spice, divided, plus more for later
- 1 tsp coriander, divided
Protein
- 1 lb salmon fillet, no skin
Other
- 1 lemon, juice of
Instructions
- Prepare the Vegetables: Scrub the baby potatoes thoroughly and halve the grape tomatoes if desired. Rinse broccoli florets and pat dry. This prepares your fresh vegetables for roasting, ensuring even cooking.
- Toss Vegetables with Seasonings: In a large bowl, combine the baby potatoes, grape tomatoes, and broccoli florets. Add 1 tablespoon of minced garlic, 1 teaspoon of Za’atar spice, ½ teaspoon coriander, a drizzle of extra virgin olive oil, salt, and pepper. Toss everything together to coat well.
- Roast the Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast in a preheated oven at 400°F (200°C) for about 20-25 minutes or until the potatoes are tender and vegetables are slightly caramelized.
- Season the Salmon: While the vegetables roast, gently pat the salmon fillet dry. Rub the salmon with 2 tablespoons of minced garlic, 1 teaspoon Za’atar spice, ½ teaspoon coriander, salt, pepper, and a generous drizzle of olive oil. Squeeze fresh lemon juice over the top for brightness.
- Roast the Salmon: After the vegetables have been roasting for about 15 minutes, add the seasoned salmon fillet to the baking sheet. Continue roasting for another 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
- Final Touches and Serve: Remove from the oven and sprinkle additional Za’atar spice if desired. Plate the salmon alongside the roasted vegetables and enjoy a flavorful, healthy meal.
Notes
- For extra crispiness, broil the salmon for 1-2 minutes at the end of cooking, watching carefully to avoid burning.
- You can substitute broccoli with asparagus or green beans depending on preference and seasonality.
- Fresh lemon juice enhances the freshness but can be swapped with lemon zest for a different citrus note.
- Adjust garlic amount to your taste; if sensitive to raw garlic flavor, reduce the quantity slightly.
- This recipe pairs well with a light couscous or quinoa salad to complement the Mediterranean flavors.
Keywords: Za’atar, Garlic Salmon, Roasted Vegetables, Mediterranean, Healthy Dinner, Salmon Recipe
