Baharat Roasted Salmon Filet and Latkes
This vibrant plate brings together baharat-spiced salmon, homemade latkes, Moroccan seasoned carrots, and a side of labneh with sumac onions. Salmon is warmly spiced with cumin, coriander, paprika, turmeric, and cardamom, while the carrots add brightness from citrus, fresh herbs, and a touch of harissa. Creamy labneh and tangy sumac onions balance the richness of the latkes and salmon beautifully.
Nutritional facts
Protein
41g
Carbs
52g
Calories
670kcal
Fat
35g
Ingredients
Potato, Salmon, Carrots, Labneh, Canola Oil, Red Onion, Extra Virgin Olive Oil, White Wine Vinegar, Baby Spinach, Harissa, Orange Juice, Lemon Juice, Kosher Salt, Canned Piquillo Peppers, Granulated Onion, Cumin, Sumac, Coriander, Mint, Cilantro, Dill, Paprika, Turmeric, Caraway Seed, Garlic, Cardamom, Cayenne Powder, Cinnamon
Contains milk, fish.
Reviews
4.3
Based on 239 reviews
All fish dishes should come with a lemon wedge.
Mick · 08/26/26
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About Michael Solomonov
Michael Solomonov is the five-time James Beard Award-winning chef of the seminal Israeli restaurant Zahav, co-owner of CookNSolo Restaurants, and co-author of four cookbooks. Chef Mike is celebrated for bringing the vibrant and diverse culinary traditions of Israel to the forefront of American dining for more than two decades. Together with his business partner Steve Cook, he co-owns nine acclaimed concepts across Philadelphia, plus New York and Miami—including Zahav, Laser Wolf, Federal Donuts & Chicken, Dizengoff, Goldie, K'Far, Lilah, Jaffa Bar, and AVIV at 1 Hotel South Beach. He is widely regarded as one of the most influential culinary voices of his generation—and beyond the kitchen, a humanitarian whose commitment to community is as defining as his cooking. Outside of the restaurants, you can often find Chef Mike with Steve at Pho 75 in South Philly, working out the kinks of their Israeli village.
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