Project Description


Salmon Spicy Herb Marinate

  • 1 Shallot -Grated, minced or finely chopped
  • 3 Garlic cloves – Minced
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 4 Sprigs of fresh dill – Finely chopped
  • 8 Basil leaves – Finely chopped
  • ¼ cup Parsley – Finely chopped
  • 2 tbsp Ziyad Brand Shatta Red Peppers
  • 1 tsp Lemon juice
  • 1 tbsp Honey
  • 2 tbsp Olive oil
  • 6 oz Skin on salmon fillets


  • 1 cup Lentils – Rinsed
  • 2 Bay leaves
  • 1 Small onion – Chopped
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 tsp Lemon juice
  • 1 tbsp Olive oil


Spicy Herb Slow Roast Salmon

Step 1

Preheat oven to 270 F. You can add the all the rub/marinade ingredients in a blender or mix all the ingredients in a bowl( just make sure to finely chop the ingredients).

Step 2

Brush a baking dish generously with some olive oil. Place the salmon skin side-down in the dish. Sprinkle some salt and freshly ground black pepper evenly over
each salmon fillet. Then using your hands or the back of a spoon, evenly apply the salmon rub/marinate mixture over each salmon.

Step 3

Place the baking dish on the middle rack in the oven and roast for about 20-30 minutes. The cooking time all depends on the thickness of your salmon. Usually if the fish is about to begin to flake, it should be ready. Allow the salmon to cool and then break the salmon into irregular chunky pieces.


Step 4

Add the chopped onion and olive oil in a medium size pot and sauté the onions until golden. Then add the Ziyad green lentils and bay leaves and cover by at least 1 inch of water.

Step 5

Bring the green lentils to a boil, then turn down the heat and simmer until the lentils are tender but not mushy. This will take about 20-25 minutes. Half way through cooking the lentils, add additional water, if needed. Once it has cooked, remove the bay leaves and add some sliced red radishes(optional) and lemon juice. Transfer to a large plate and top it off with some salmon chunks and fresh dill. Taste and add additional salt, black pepper or lemon juice, if needed.

Recipe by: Arwa @figandoliveplatter