Zaatar Salmon Tahini From Ottolenghi Test Kitchen

Ingredients

• 4 salmon fillets (1 lb 5 oz/ 600g), skin on and pin bones removed
• 2 tablespoons za’atar
• 2 teaspoons sumac, plus 1/2 teaspoon more for sprinkling
• 4 tablespoons (60 millileters) olive oil
• 9 ounces (250 grams) baby spinach or other tender green of choice
• 1/3 cup (90 grams) tahini
• 3 garlic cloves, minced
• 3 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons roughly chopped cilantro leaves
• Kosher salt and freshly ground black pepper

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