Middle Eastern Salmon
1 lean – 3 greens – 0 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • ¼ tsp ground black pepper • 1 pint cherry tomatoes, halved • ¼ cup cider vinegar • 4 cups sliced cucumber • ¼ cup fresh dill, chopped • 4 lemon wedges • 1½ lbs. skinless salmon • ¼ tsp salt • 1 tbsp Za’atar
Directions:
1. Pre-heat oven to 350⁰F.
2. To make the salad, combine the cucumber, tomatoes, vinegar, dill, salt, and pepper in a large bowl and toss well.
3. Season the salmon on both sides with Za’atar, and place on a foil-lined baking sheet. Roast until internal temperature reaches 145⁰F, about 12 to 15 minutes.
4. Serve roasted salmon with salad and lemon wedges.
