Za’atar Salmon Salad with Dill Vinaigrette & Jalapeño Slaw

Prepare the salmon and the slaw at least 30 mins ahead of time for best results.

1 lb salmon, skinless or with skin removed and cut into cubes

1.5 tbsp za’atar seasoning

1 tbsp extra virgin olive oil

Zest from 1 lemon

1 tsp fresh dill, roughly chopped/torn

1 head of romaine lettuce, chopped

1/3 cup extra virgin olive oil

1/2 cup fresh dill, roughly chopped/torn

Juice from 1 lemon

1 tsp Dijion mustard

1 tsp honey

Pinch of salt & pepper

2 cups green cabbage, thinly sliced (about 1/2 of small head)

2 large jalapeños, deseeded and thinly sliced

1/2 cup thinly sliced (or shredded) carrots

1 shallot, thinly sliced

Juice from 1 lime

1.5 tbsp apple cider vinegar

1.5 tbsp light mayo

1 tsp honey

Pinch of salt & pepper

To serve:

Thinly sliced cucumber

Cherry tomatoes

Prepare the salmon by removing skin if necessary and cutting into cubes. Add to a bowl with the za’atar seasoning, olive oil, lemon zest, and dill. Toss to combine and evenly coat each piece. Cover and set in the fridge to marinate. Then, prepare the slaw by combining the cabbage, jalapeños, carrots, shallot, lime juice, apple cider vinegar, mayo, honey, salt and pepper in a medium bowl. Cover and set in the fridge to marinate.

When you’re ready to cook, preheat the oven to 400 degrees. Place salmon pieces on a lined baking sheet and cook for 12-15 minutes. While the salmon cooks, prepare the vinaigrette by whisking together the olive oil, lemon juice, mustard, honey, salt, and pepper. Once combined, stir in the dill.

To serve: toss romaine lettuce with desired amount of dressing. Top with salmon, cucumber, and cherry tomatoes. Serve with jalapeño slaw on the side.