2 ½ pounds skin-on salmon fillet

1 cup plain Greek yogurt

¼ cup extra virgin olive oil

2 Tbsp. fresh lemon juice

Za’atar Spice Blend

Sea salt 

Freshly ground black pepper

Cut the salmon into 6 roughly 6-ounce portions. Mix the yogurt with half of the olive oil and the lemon juice.

Season the salmon fillets with salt, pepper and a dusting of Za’atar.

Spread a thick layer of the yogurt mixture over the flesh side of the salmon and season with another dusting of Za’atar to coat the yogurt crust.

Add the remaining olive oil to a cold nonstick skillet.

Place the salmon fillets into the skillet skin-side down and place on a burner over high heat. When the fish begins to sizzle, continue cooking undisturbed for one full minute.

After one minute, place the skillet in the preheated oven and cook for six to eight minutes until just firm to the touch.

This should produce a slightly translucent and flaky medium fillet. You may return the pan to the oven for an additional two or three minutes if you prefer a more well done fish.

Serve on a swoosh of hummus or Baba Ghanoush, drizzled with extra virgin olive oil and a sprinkling of Za’atar and fresh lemon cheeks.