Why recepie famous for?
Everything’s better in bowl form, and this salmon dish flavored with a garlicky za’atar dressing is no exception. This recipe is from reciperian:
Ingredients
1 lemon, thinly sliced, seeds removed½ cup extra-virgin olive oil, plus more for drizzling
1 1½-lb. salmon fillet, preferably skin-on
½ tsp. kosher salt, plus more
Freshly ground black pepper
1 15-oz. can chickpeas, rinsed, patted dry
1 garlic clove, finely chopped
2 tsp. za’atar
1 tsp. fresh lemon juice
4 cups baby arugula or baby spinach
4 radishes, trimmed, thinly sliced
Flaky sea salt
Instructions
Place a rack in lower third of oven; preheat to 300°. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12–17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork.Meanwhile, bring chickpeas, garlic, za’atar, and remaining ½ cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in ½ tsp. kosher salt (less if your za’atar is salty) and remove skillet from heat.
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