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In this recipe, rich salmon is coated with warming za’atar before baking. It makes for a flavorful companion for a duo of roasted tomatoes and delicata squash—all served over warm grains of hearty farro. A bright, tangy drizzle of lemon yogurt rounds out this fall meal.

Ethan Mick

with Roasted Vegetables & Preserved Lemon Yogurt Sauce

Seared Salmon Grain Bowl

Skin-On Salmon Fillet

Semi-Pearled Farro

Delicata Squash

Grape Or Cherry Tomatoes

Plain Greek Yogurt

Preserved Lemon Purée

Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

Ingredients

Preheat the oven to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the **farro** and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm.

Cook the farro:

While the farro cooks, wash and dry the fresh produce. Cut off and discard the ends of the **squash**. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.

Prepare & start the squash:

While the squash roasts, place the **tomatoes** in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Carefully add to the sheet pan of **partially roasted squash**. Roast 21 to 23 minutes, or until the tomatoes begin to burst and the squash is tender when pierced with a fork. Remove from the oven.

Prepare the tomatoes & finish the vegetables:

While the vegetables roast, line a separate sheet pan with foil; lightly oil the foil. Pat the **fish** dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces. Thoroughly wash your knife and cutting board.) Season on both sides with salt, pepper, and **half the za’atar**. Transfer to the sheet pan, skin side down, and drizzle with olive oil. Roast 15 to 17 minutes, or until the fish is cooked through. Remove from the oven and transfer to a cutting board. When cool enough to handle, slice crosswise.

Cook the fish:

While the fish roasts, in a bowl, combine the **yogurt**, **lemon purée**, and **2 tablespoons of water**. Season with salt and pepper. Serve the **seasoned farro** topped with the **sliced fish** and **finished vegetables**. Garnish with the **yogurt sauce** and **a pinch of the remaining za’atar** (you will have extra). Enjoy!