Salmon Shawarma Salad
Inspired from bold flavors of chicken shawarma, this salmon shawarma salad uses the same marinade for intense flavors. Served on top of a crisp crunchy salad and finished with a creamy dill sauce. This will most certainly be your favorite weeknight salmon recipe to make!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: chicken shawarma marinade, fish shawarma, salmon shawarma
Servings: 2 servings
Calories: 537kcal
Cost: $10
Salad
- 4 cups mixed greens chopped romaine, spring mix and/or arugula
- 8 ounces cherry tomatoes cut in half
- 3-4 radishes thinly sliced
- 1 Persian cucumber chopped
- Fresh mint leaves
- Charred lemon
- Additional toppings: chopped olive crumbled feta cheese, fresh dill
Place salmon in a shallow bowl and use paper towels to pat the fish dry very well. In another small bowl, whisk 2 teaspoons of olive oil, spices, grated garlic and lemon zest and juice and pour mixture over salmon, rubbing the marinade all over the salmon and set aside.
Make the yogurt dill sauce by whisking all of the ingredients together in a bowl, set aside.
Arrange salad into two large bowls and in a mason jar or bowl, whisk together the za'atar vinaigrette ingredients.
Heat a skillet over medium-high heat and drizzle 1 teaspoon of olive oil. Sear salmon on the first side until charred, about 2-3 minutes then flip over and cook for another 2 minutes.
Dress salad with vinaigrette along with salmon shawarma and a good spoonful of yogurt dill sauce.
Vinaigrette lasts in the fridge for up to a week. if it thickens, run the jar under warm water for a few minutes.
Substitute Aleppo pepper with a pinch of red pepper flakes.
You can omit sumac if you are using lemon zest, both have a nice brightness.
Calories: 537kcal | Carbohydrates: 25g | Protein: 22g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 978mg | Potassium: 1070mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1885IU | Vitamin C: 76mg | Calcium: 148mg | Iron: 4mg