Crisp Chia Salmon with Za'atar & Pomegranate


Crisp Chia Salmon with Za'atar & Pomegranate Recipe

Recipe adapted from Donna Hay

10 min
10 min
20 min

2 Servings


  • 2 tbsp olive oil
  • 2 tsp OSM Israeli za'atar
  • 2 (3 1⁄2 oz) skinless salmon fillets
  • 1 tbsp black chia seeds
  • 2 small cucumbers, halved and sliced lengthways
  • 2 small beetroot, peeled and thinly sliced using a mandolin
  • 1/4 cup dill sprigs
  • 1/2 cup plain Greek-style (thick) yogurt or labne
  • 1 Lemon
  • Handful of Pomegranate seeds


  1. Preheat oven grill to high or use broiler.
  2. Line a small baking tray with aluminum foil.
  3. Mix olive oil, za’atar, salt and pepper in a small bowl and mix.
  4. Spoon half the za’atar mixture over the salmon to coat.
  5. Place the chia seeds on a small flat plate. Press the underside of each salmon fillet into the chia seeds to coat and place, seed-side up, on the tray.
  6. Grill the salmon, without turning, for 4–5 minutes or until just cooked through. Allow to stand for 2 minutes (or roast in toaster oven for 8 minutes)
  7. Cut lemon in half to squeeze for juice, and quarter the other half.
  8. Add the 1 tbsp lemon juice to the remaining za’atar mixture and drizzle over the cucumber beet salad and yogurt. Use lemon quarters for salmon after served to squeeze on the salmon and finish with a handful of chopped dill.
  9. Plate and serve with a handful of fresh pomegranate seeds


Salmon, Chia, Za'atar

Crisp Chia Salmon with Za'atar & Pomegranate Reviews