Sumac & Oregano Roasted Salmon
Keeping it light? Upping your protein? Watching your sodium intake? This dish from Chef Akhtar ticks all the boxes, bringing fresh, feel-good balance to the table. Salmon is brushed in olive oil and dusted with sumac and oregano, then roasted until just charred. It lands next to a Mediterranean Ratatouille, laced with preserved lemon and folded with chickpeas for a boost of fiber. A punchy Lebanese sauce, known as toum, ties everything together with a creamy, garlicky kick.
Nutritional facts
Protein
41g
Carbs
30g
Calories
693kcal
Fat
47.9g
Ingredients
Italian Parsley, Red Bell Pepper, Salmon, Lemon Juice, Canned Chickpeas, Sumac, Kale, Grapeseed Oil, Eggplant, Balsamic Vinegar, Shallot, Kosher Salt, Zucchini, Oregano, Canned Tomato, Garlic, Lemon, Preserved Lemons, Black Pepper, Mint, Extra Virgin Olive Oil, Canola and Olive Oil Blend
Contains fish (Fish).
Reviews
4.3
Based on 299 reviews
Rose · 10/13/26
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About Akhtar Nawab
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
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