Donna Hays Crispy Chia Salmon with Zaatar Salad
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons za'atar (see author notes)
- 2 x 100g (3 1⁄2 oz) skinless salmon fillets, 2.5cm (1 in) thick
- 1 tablespoon black chia seeds
- 2 small cucumbers (250 grams/8 3/4 oz), halved and sliced lengthways
- 2 small beetroot (100g/3 1⁄2 oz), peeled and thinly sliced using a mandolin
- 1/4 cup (6g/1⁄4 oz) dill sprigs
- 1/2 cup (140g/5 oz) plain Greek-style (thick) yoghurt
- 1 tablespoon lemon juice
- Lemon wedges, to serve
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