Iraqi Roasted Salmon with Tomato and Lemon (adapted from Jew-ish)
Note: The tomato sauce makes about twice as much as you'll need; freeze half to use another time.
For the tomato sauce:
1-1/2 T olive oil
1 small onion, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
3 oz. tomato paste
Zest of 1 lemon
About 1 pound salmon
Preheat the oven to 425 and line a sheet pan with foil. If also making the potatoes, you can do this all on one sheet pan.
Heat the olive oil in a non-stick skillet. Add the onion and cook, stirring often, until nicely brown and caramelized (15-20 minutes). Add the spices and cook, stirring, for a minute or so. Add the tomatoe paste and cook, stirring, for 3-4 minutes, until the color of rust. Remove from the heat and stir in the lemon zest. Stir in a generous pinch of salt. Divide into two portions -- freeze one and use the other one on the salmon.
Season the salmon with a sprinkle of salt and then spread with one portion of the tomato sauce in an even layer. Cook 12-15 minutes, depending on thickness.
Squeeze lemon juice over everything when it comes out of the oven.
Baharat-Spiced Roasted Potatoes (adapted from Jew-ish)
1.5 pound small Yukon gold potatoes, cut into large chunks
Olive oil, salt, and pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp za'atar
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
Generous pinch of allspice
Lemon wedges, to serve
Preheat the oven to 425 and line a sheet pan with foil.
Cook the potatoes until just tender (I do 5 minutes in the Instant Pot, but you can also just boil or steam on the stove.)
Combine the olive oil with a scant 1 tsp kosher salt, several grinds of black pepper, and all the spices on the baking sheet. Stir to combine. Drain the potatoes and toss with the oil-spice blend. Arrange in a single layer.
Roast for about 25-30 minutes, until nicely browned, stirring at least once during the cooking time. If cooking with the salmon, add the salmon with about 12-15 minutes left on the cook time. Serve with lemon wedges to squeeze over.