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Serves 6
Can be cooked in the oven or over a hot grill on a cedar plant, as pictured.

2-½ – 3 pounds salmon (I like the tail end), skin removed
Juice of two lemons
3 tablespoons olive oil
1 tablespoon Za’atar spice (available at most grocery stores and Persian markets)
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 lemon sliced very thin

Rinse salmon and pat dry. Place salmon skin down on a low-sided pan, lined with foil. Preheat oven to 400°F. Drizzle olive oil and lemon juice over the salmon. Sprinkle Za’atar spice, salt and pepper over the salmon. Lay the lemon slices on top of the salmon. Bake for 20 minutes.