In her fourth Ramadan recipe, Farah Sawaf adds an Arabian twist to a classic fish dish. 

“This recipe is a keeper,” she says. “You will be making this as your back-up dish as it’s so easy, and even better, it’s so good for you.”


Serves 6 to 8 | Preparation time 40 minutes


  • 1–1.3 kilo filet of salmon, skin on
  • 2 lemons, sliced
  • 1/2 cup fresh zaatar, chopped
  • ½ cup green onion, chopped
  • Ground black pepper
  • Sea salt
  • Good quality olive oil

SAUCE (Mix all ingredients together)

  • 1 cup fat free sour cream
  • 3 cucumbers, skinned and shredded
  • ½ cup fresh zaatar, chopped
  • Salt


  • Preheat oven to 180°C.
  • On a large non-stick baking sheet, gently lay the salmon skin-side down. In a horizontal line, carefully place sliced lemons over salmon. Sprinkle with zaatar, then green onions. Crack black pepper and sprinkle sea salt on top. Lastly, drizzle olive oil over the top.
  • Bake for approximately 25 minutes or until cooked to your liking.
  • Transfer carefully to a large serving dish where guests can take as much as they please rather than breaking it up. It looks so beautiful as a whole piece! Serve with sauce on the side.

All the ingredients for this dish are available from Lafayette Gourmet.


For more recipes from Farah, visit here