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Sumac & Oregano Roasted Salmon

by Akhtar Nawab

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Tree Nut Free

Peanut Free

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

700kcal

Fat

48g

Ingredients

Canola and Olive Oil Blend, Extra Virgin Olive Oil, Mint, Black Pepper, Preserved Lemons, Lemon, Garlic, Canned Tomato, Oregano, Zucchini, Kosher Salt, Shallot, Balsamic Vinegar, Eggplant, Grapeseed Oil, Kale, Sumac, Canned Chickpeas, Lemon Juice, Salmon, Red Bell Pepper, Italian Parsley

Contains fish.

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 145 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

For a premium meal, this was not great. Same type of salmon as the basic meals and the veggies were not my preference. I would not recommend it

Miranda · 07/18/25

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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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