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Za’tar Sheet Pan Salmon

Za’atar Sheet Pan Salmon

Quick Tip: FOIL YOUR SHEET PAN PEOPLE! Nobody wants to clean a crusty sheet pan! I know it’s not Instagram blue like that but you’ll thank me. :)
Recipe by Chef Brian Arnoff
Print Recipe Pin Recipe
Course Dinner, Entree
Cuisine Lebanese

Ingredients
  

  • 4 4-6oz salmon fillets organic farm raised or wild caught
  • 1 lb carrots peeled and sliced 1/4-inch thick
  • 1 lb beets medium diced
  • ¼ cup pistachios finely chopped
  • 4 oz pea tendrils or arugula
  • 4 tbsp CBD coconut oil can use regular coconut oil if preferred
  • 2 tbsp CBD olive oil can use regular evoo if preferred
  • 2 tbsp za'atar
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 2 tsp honey
  • ½ red onion (large) medium diced
  • 1 lemon zest and juice reserved

Instructions
 

  • Preheat oven to 400. On your sheet pan place salmon, carrots, beets, onions.
    Add coconut oil followed by za’atar, lemon zest, salt, pepper, and honey, toss all ingredients until evenly coated.
    Pull salmon filets up to the top so there sitting on top of the vegetables.
    Roast in the oven for about 10-12 minutes until vegetables are tender and salmon flakes.
    Toss pistachios, pea tendrils, and EVOO together and scatter over your sheet pan dinner.
    Dig in!