Donna hay's crispy chia salmon with za'atar salad

Indulge in the delightful flavors of crispy chia salmon paired with a vibrant za'atar salad. A tantalizing dish that will tantalize your taste buds.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons za'atar (see author notes)
• 2 x 100g (3 1⁄2 oz) skinless salmon fillets, 2.5cm (1 in) thick
• 1 tablespoon black chia seeds
• 2 small cucumbers (250 grams/8 3/4 oz), halved and sliced lengthways
• 2 small beetroot (100g/3 1⁄2 oz), peeled and thinly sliced using a mandolin
• 1/4 cup (6g/1⁄4 oz) dill sprigs
• 1/2 cup (140g/5 oz) plain Greek-style (thick) yoghurt
• 1 tablespoon lemon juice
• Lemon wedges, to serve

Instructions:

1. Preheat the broiler to a high temperature. Cover a small baking tray with aluminum foil.
2. Combine the oil and za'atar in a small bowl, season with salt and pepper, and mix well. Spread half of the za'atar mixture over the salmon.
3. Spread the chia seeds on a flat plate. Press the bottom of each salmon fillet into the chia seeds until coated. Place the fillets on the tray with the seed side up. Broil the salmon for 4 to 5 minutes without flipping, until it is just cooked. Let it sit for 2 minutes.
4. While the salmon is cooking, arrange the cucumber, beetroot, dill, and yogurt on serving plates. Mix lemon juice with the remaining za'atar mixture, drizzle it over the salad, and place the salmon on top. Serve with lemon wedges.

Summary:

• Calories: 878 kcal
• Fat: 63 g
• Protein: 51 g
• Carbs: 30 g
• Potassium: 1649 mg
• Magnesium: 168 mg