Sheet-Pan Za’atar Salmon with Lemony Chickpeas

Why You’ll Love This Recipe

• One-pan dinner with vibrant Middle Eastern flavors and minimal cleanup.
• Za’atar-crusted salmon stays juicy while the chickpeas turn lemony and crisp.
• Cherry tomatoes and red onion roast into sweet, jammy pockets of flavor.
• A tangy yogurt-tahini drizzle ties everything together in minutes.

Grocery List

• Produce: 2 lemons, 1 medium red onion, 2 cups cherry tomatoes, fresh parsley, 1 small garlic clove
• Dairy: Plain Greek yogurt
• Pantry: Salmon fillets, canned chickpeas, tahini, za’atar, ground cumin, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional), parchment paper

Full Ingredients

Za’atar Salmon

• 4 skin-on salmon fillets (5–6 oz/140–170 g each), about 1 inch thick
• 2 tbsp extra-virgin olive oil
• 2 tbsp za’atar
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced

Lemony Chickpeas, Red Onion, and Cherry Tomatoes

• 1 15-oz (425 g) can chickpeas, drained, rinsed, and patted very dry
• 2 cups (10 oz/280 g) cherry tomatoes, halved
• 1 medium red onion, cut into 8 wedges
• 2 tbsp extra-virgin olive oil
• Zest of 1 lemon (about 1 tbsp) and 1 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Quick Yogurt-Tahini Drizzle

• 1/2 cup plain Greek yogurt (whole-milk preferred)
• 2 tbsp tahini, well stirred
• 1 tbsp fresh lemon juice
• 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
• 2–3 tbsp warm water, to thin
• 1/4 tsp kosher salt
• 1 tsp honey or maple syrup (optional, to balance)

To Serve (Optional)

• 2 tbsp chopped fresh parsley
• Warm pita or cooked couscous/quinoa
• Extra lemon wedges

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 425°F (220°C). Line a large rimmed sheet pan (about 13×18 inches) with parchment for easy cleanup. For extra-crispy chickpeas, leave the pan bare and place it in the oven to preheat while you prep; just oil it lightly before adding the vegetables.

Step 2: Dry and season the chickpeas and veg

Drain and rinse the chickpeas, then spread them on a clean kitchen towel and pat very dry. In a large bowl, toss chickpeas, cherry tomatoes, and onion wedges with 2 tbsp olive oil, the lemon zest and 1 tbsp lemon juice, cumin, 1/2 tsp salt, 1/4 tsp pepper, and red pepper flakes if using. Mix until everything is well coated.

Step 3: Start the roast

Spread the chickpea mixture on the prepared (or preheated) sheet pan in an even layer. Roast for 10 minutes to give the chickpeas a head start and allow the tomatoes and onions to begin caramelizing.

Step 4: Season the salmon

While the vegetables roast, pat the salmon fillets dry with paper towels. Rub them with 2 tbsp olive oil, then sprinkle evenly with the za’atar, 3/4 tsp salt, and 1/2 tsp black pepper. Lay a few thin lemon slices over each fillet.

Step 5: Add salmon to the pan and finish roasting

Remove the pan from the oven, push the vegetables to the sides, and nestle the salmon fillets in the center, skin-side down. Return to the oven and roast for 8–12 minutes, depending on thickness, until the salmon is just opaque and registers 120–125°F (49–52°C) in the center. If you like a touch more color, broil for 1–2 minutes, watching closely. Let rest on the pan for 2–3 minutes.

Step 6: Make the yogurt-tahini drizzle

While the salmon cooks, whisk the yogurt, tahini, 1 tbsp lemon juice, garlic, and salt in a small bowl. Whisk in 2–3 tbsp warm water until smooth and drizzly. Taste and add the optional honey or maple if you prefer a rounder flavor.

Step 7: Finish and serve

Gently toss the roasted chickpeas and vegetables with any pan juices. Transfer salmon and veg to plates or serve straight from the sheet pan. Spoon the yogurt-tahini drizzle over the salmon, scatter with chopped parsley, and offer extra lemon wedges on the side. Pair with warm pita or couscous if you like.

Pro Tips

• Dry the chickpeas thoroughly; moisture is the enemy of crispiness.
• Preheat a bare sheet pan for the crispiest chickpeas and lightly oiled salmon skin.
• Use an instant-read thermometer for perfectly cooked salmon; pull at 120–125°F for medium.
• Choose even-thickness fillets so all pieces finish at the same time.
• Thin the sauce with warm water, not cold, for a silky, glossy drizzle.

Variations

• Swap the fish: Steelhead trout or cod works well; adjust cook time as needed.
• Dairy-free: Use a thick plant-based yogurt for the drizzle.
• Veg boost: Add sliced zucchini or bell pepper strips with the chickpeas for more color and sweetness.

Storage & Make-Ahead

The yogurt-tahini sauce can be made up to 3 days ahead; cover and refrigerate. Leftover salmon and vegetables keep 2 days in the fridge. Reheat gently at 275°F (135°C) for 10–12 minutes or in a skillet over low heat until warmed through. The chickpeas regain some crisp in a 400°F (205°C) oven for 5–8 minutes. Avoid over-reheating salmon to keep it tender; it’s also great flaked cold into salads.

Nutrition (per serving)

Approximate values: 600 calories; 40 g protein; 20 g carbohydrates; 35 g fat; 5 g fiber; 780 mg sodium. Values will vary based on exact ingredients and portion sizes.