What’s So Special About This Salmon Recipe?

Za’atar is a blend of spices unique to the cuisines of the Levant. I first experienced this blend when I traveled to Israel as a young kid and since fell in love with it. There are as many variations of it as there are cooks but typically has sesame seeds, sumac, and oregano in it. If you’ve never had sumac before it has a sour floral flavor that is totally different from anything else. It actually grows wild here in the Hudson Valley, in the fall if I am lucky we have foragers who bring it to us and we can then use it to brighten up dishes throughout the winter.

This is a fabulous blend of so many health boosting components all together!! Beets (and carrots) produce nitric oxide in the body, which helps with blood flow and blood pressure and we need! Wild caught Salmon is brain supportive and using fresh lemon your liver will thank you for. Make sure your za’atar spice comes from a good quality organic source when possible or blend your own! Cumin, coriander, sesame, sumac and salt! These spices (paired with the cbd coconut and EVOO oil) are very gut supportive and have anti-oxidant benefits which in turn can help with seasonal allergies and brain health as well. AND it tastes great! Win-win! Jessica Ruth Shepard, Holistic Health Coach and Bodyworker

Za’tar Sheet Pan Salmon

Za’atar Sheet Pan Salmon

Quick Tip: FOIL YOUR SHEET PAN PEOPLE! Nobody wants to clean a crusty sheet pan! I know it’s not Instagram blue like that but you’ll thank me. 🙂
Recipe by Chef Brian Arnoff
Course Dinner, Entree
Cuisine Lebanese


  • 4 4-6oz salmon fillets organic farm raised or wild caught
  • 1 lb carrots peeled and sliced 1/4-inch thick
  • 1 lb beets medium diced
  • ¼ cup pistachios finely chopped
  • 4 oz pea tendrils or arugula
  • 4 tbsp CBD coconut oil can use regular coconut oil if preferred
  • 2 tbsp CBD olive oil can use regular evoo if preferred
  • 2 tbsp za'atar
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 2 tsp honey
  • ½ red onion (large) medium diced
  • 1 lemon zest and juice reserved


  • Preheat oven to 400. On your sheet pan place salmon, carrots, beets, onions.
    Add coconut oil followed by za’atar, lemon zest, salt, pepper, and honey, toss all ingredients until evenly coated.
    Pull salmon filets up to the top so there sitting on top of the vegetables.
    Roast in the oven for about 10-12 minutes until vegetables are tender and salmon flakes.
    Toss pistachios, pea tendrils, and EVOO together and scatter over your sheet pan dinner.
    Dig in!
Previous RecipeRomesco Sauce Recipe