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This Za’atar Seared Salmon is fast, fresh, and full of contrast. The spice blend forms a fragrant crust on the fish, while a creamy lemon-tahini drizzle balances richness with acidity.
Pat salmon dry. Rub with olive oil, za’atar, salt, and pepper.
Heat a skillet over medium-high. Cook salmon 3–4 minutes per side until golden and just cooked through.
Whisk tahini, lemon juice, garlic, salt, and enough water to create a drizzleable sauce.
Drizzle sauce over salmon just before serving.
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