Step 1

Start by making the lemon tahini sauce. In a food processor, blend the tahini, lemon juice, minced garlic, cumin, and sumac until well combined. Then, slowly stream in the water until your desired consistency is reached. I was happy with adding 4 tablespoons, however if you have a thicker tahini paste, you may want to add the full 6 tablespoons. Add salt to taste, then set aside.

Step 2

Pat filets dry and sprinkle both sides with salt and pepper. Then season one side with za’atar. Be generous with the za’atar and try to pat it in to help it stick to the salmon.

Step 3

Heat 2-3 tbs of olive oil in a skillet over medium high heat. Once the oil is hot, pan fry the salmon, starting with the za’atar coated side first. Pan fry until the salmon is crisp, roughly 3 minutes, then flip. To ensure a golden crust, do not touch the salmon for those first 3 minutes!

Step 4

Flip the filets and cook for 2 more minutes on medium high, then reduce the temperature to low for the remainder of the time. Roughly 3-4 minutes, or until the internal temperature reads 140 degrees Fahrenheit on a thermometer.

Step 5

To serve, place the salmon filet on a salad or with a carb such as orzo. Spoon the lemon tahini sauce over and garnish with crushed pistachios and any fresh herbs such as mint. Enjoy!