Za'atar Crusted Salmon

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the salmon fillets dry with paper towels, pressing gently on the skin and flesh until no moisture beads on the surface.

Step 3

Cut the lemon in half lengthwise from tip to tip, then cut each half in half again crosswise, creating 4 wedges.

Step 4

Place the za'atar in a small bowl and stir in 0.25 teaspoon of sea salt until evenly mixed.

Step 5

Line a baking sheet with parchment paper, then place it on the counter in front of you.

Step 6

Brush the top surface of each salmon fillet with 0.75 tablespoon of olive oil, coating evenly.

Step 7

Sprinkle half of the za'atar mixture onto the oiled surface of the first salmon fillet, pressing gently so it sticks.

Step 8

Repeat step 7 with the remaining za'atar mixture on the second salmon fillet.

Step 9

Slide both salmon fillets skin-side down onto the parchment-lined baking sheet, spacing them 2 inches apart.

Step 10

Place 2 fresh thyme sprigs and 1 lemon wedge next to each salmon fillet on the baking sheet.

Step 11

Slide the baking sheet into the preheated oven and bake until the salmon flesh is opaque when you gently press it with a fork and flakes easily, about 12 minutes.

Step 12

Remove the baking sheet from the oven using oven mitts and place it on a heat-safe surface.

Step 13

Squeeze the juice from the remaining 2 lemon wedges over both salmon fillets, dividing equally.

Step 14

Slide each salmon fillet onto a plate and serve immediately while hot, with the roasted thyme and lemon wedges alongside.