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Za'atar Crusted Pan Seared Salmon

Everyday meals like this one make life simple. Little ingredients, simple and solid cooking technique and proper execution make this simple meal extraordinary. And SCRUMPTIOUS

Course Main Course
Cuisine Middle Eastern
Keyword 50LessMillionsMore, atkins, fish, healthy, homemade, keto, ketogenic, lifestyle coaching, low carb, paleo, salmon, seafood, weightloss coaching, weightloss recipe
Prep Time 5 minutes
Servings 1


  • 300 g Skin on Salamon fillet
  • 1 tbsp za'atar spice mix
  • 1 tbsp good quality extra virgin olive oil
  • 1/2 head small lettuce of any kind
  • 1 tbsp good quality mayonnaise
  • Anchovy paste to taste
  • Himalayan Pink salt to taste
  • Freshly Cracked Black Pepper to taste
  • 1 clove garlic



  1. Season the salmon on both sides with salt and pepper to taste. Add half the oil, all the zatza'tar, salt, salt and pepper to salmon and rub them in.

  2. Heat a small non-stick pan on medium heat until very hot then add the remainder of oil, using a brush to coat the entire surface. Cut garlic clove in half and put in pan.

  3. Add salmon SKIN SIDE DOWN and let sear without moving for at least 3-5 minutes depending on size of fillet. At the 3 minute mark, look to see if the skin is crispy, if not, let it continue searing until is crisps up completely.

  4. Once skin is crispy, turn salmon on opposite side for another 3-5 minutes depending on how well done you like your salmon and how thick the fillet is.

Lettuce Salad

  1. If using larger leafed lettuce like iceberg, green leaf, romaine, cut into bite size chunks. Arugla (rocket) can be left as is.

  2. Add mayo, salt, pepper and anchovy paste to taste and combine until all the leaves are well coated. Taste for seasoning and adjust if necessary.

  3. Plate and serve.