It’s the nine days and we need to keep the meals fresh, flavorful and light! I love this zesty dip with simple baked salmon. Its amazing for lunch or dinner and the sauce makes a great dip for vegetables. It’s different, excites the palate and saves some calories for dessert later!

The zaatar sauce is a great addition to salmon. I love the combination of lemon and zaatar with fish. It is a great alternative to traditional tartar sauce. You can serve raw vegetables with the Zaatar sauce as an appetizer too.

Serves 5

Zaatar Sauce:
8 ounces Greek yogurt
2 tablespoons Zaatar spice (available in most national markets or in Persian markets, Pereg makes it)
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon fresh or dried dill

Salmon:
5 (5 ounce) pieces salmon filet or large piece of salmon
kosher salt
1 teaspoon lemon juice
1 teaspoon olive oil

For the sauce:
Mix together yogurt, zaatar, lemon zest, juice, and dill (if its too thick add a little water). Chill at least 2 hours or overnight to develop flavors. Serve with fish.

Preheat oven to 400 degrees. Season salmon with salt, lemon juice and olive oil. Bake for 20 minutes or until cooked through. Alternatively, you can grill the salmon or poach it. Serve with Zaatar sauce