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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