Zaatar grilled salmon with tzatziki
This is a really light spring/summer meal, perfect for lunch or dinner. With a 200g salmon portion per person and the chickpeas, you will achieve 40-45g protein per portion. We often opt for beans, lentils or chickpeas as a side as I love them and they offer a great mixed nutritional profile of complex carbs, fibre and some protein.
Ingredients
Serves 2
4 salmon fillets (150-200g per person)
1 medium cucumber, grated or thinly sliced
2 cloves garlic
120g Greek yoghurt
2tsp zaatar spice
300-400g chickpeas
150-200 spinach leaves
Olive oil
Salt
Black pepper
1 red chilli, thinly sliced, to scatter for serving
Method
Preheat your grill to high or like me get the air fryer ready!
Grate the cucumber coarsely into a sieve and set over a bowl, add salt, stir and set aside.
Into another bowl, grate 1/2 the garlic and stir in the yoghurt and set aside.
In a separate bow, grate the rest of the garlic and mix with the olive oil.
Lay the salmon fillets skin side down on a baking tray or air fryer tray.
Brush with the garlic oil and scatter the zaatar over.
Grill for about 6-7minutes or air fry for about 8minutes (or as much or little depending on how you like to eat salmon).
Meanwhile, add chickpeas to a pan with a drizzle of olive oil and pinch of salt. Warm up for about 5minutes.
Add the spinach leaves and cook until wilted.
Press the cucumber in the sieve to remove excess moisture and add to the garlic yoghurt mixture.
Plate up the chickpeas, salmon and add tzatziki.
Scatter some fresh chilli to serve.
The Health Boost Tip
This salmon can be served with brown rice and mixed greens. You can also cook extra fillets and eat cold the next days part of your nourish bowl..
