1. Prepare Vegetables

   Cut cucumber and radishes, discarding the ends. Slice scallion and pick the fronds from the dill, discarding stems.

   • 4 , cut on the bias Persian Cucumbers
   • 6 , quartered Red Radishes
   • 2 , thinly sliced Scallions
   • 1/2 bunch , fronds picked Fresh Dill
2. Create Salad

   Combine prepared vegetables, scallions, and olives to a large bowl. Crumble feta cheese into large chunks and add to the bowl. Add vinegar, olive oil, salt, pepper, za’atar spice, and dill. Toss to coat.

   • 2 Tbsp Extra Virgin Olive Oil
   • 7 oz , chunks Feta Cheese
   • 1/2 cup Pitted Kalamata Olives
   • 2 Tbsp Red Wine Vinegar
   • 1/4 tsp Kosher Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Za'atar
3. Season Fish

   Heat a large skillet over high heat. While pan is preheating, season salmon with salt, pepper and za'atar.

   • 1 lb Farmed Atlantic Salmon
   • 1 tsp Kosher Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Za'atar
4. Sear Fish

   Add oil to the preheated pan. Add salmon, skin side down, and lower heat to medium. Cook salmon for 4 minutes on skin side or until crispy. Flip the salmon carefully and sear for 2 minutes or until fish is almost cooked through, but still moist and flaky.

   • 3 Tbsp Extra Virgin Olive Oil
5. Serve & Enjoy

   Let salmon rest for 2 minutes. Serve fish with salad. Enjoy!

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	Amount per serving	Daily value percentage
Calories	570 kcal
Total Fat	42 g	54%
Total Saturated Fat	14 g	68%
Unsaturated Fat	28 g
Cholesterol	105 mg	36%
Sodium	1520 mg	70%
Total Carbohydrate	10 g	3%
Fiber Total Dietary	2 g	7%
Sugars Total	5 g
Good Source: Protein	32 g	63%
Vitamin C	14 mg	15%
Calcium Ca	316 mg	25%
Iron Fe	2.5 mg	15%

Load More

	Amount per serving	Daily value percentage
Good Source: Vitamin D	12.5 µg	60%
Potassium K	740 mg	15%
Vitamin E	7.5 mg	50%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	0.7 mg	50%
Niacin	10.5 mg	70%
Pantothenic Acid	2.5 mg	50%
Vitamin B-6	1 mg	60%
Folate (B9)	68 µg	15%
Excellent Source: Vitamin B12	4.5 µg	190%
Omega-3s	2 g
Omega3: DHA	1 g

By Innit Culinary Team