Words & Brush Weekender: Easy listening music and chat, Friday 19th June 2026, Free Choice - all genres of music welcome
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By Henny Shor, Jerusalem Post, June 6, 2026
https://www.jpost.com/food-recipes/article-898270
I love experimenting with salmon, although, honestly, it tastes great with just salt and pepper. Still, fresh herbs have a way of bringing out the flavor and making a simple piece of fish feel a little more special.
This one-pan salmon dish comes together in minutes and can be on your plate in less than half an hour. It uses simple ingredients, fresh lemon, garlic, and dill, and turns them into a bright, flavorful dinner with barely any cleanup.
Yields 4 servings.
Ingredients:
4 salmon fillets
20 cherry tomatoes
2 zucchini, cut into half-rounds
300 gr. frozen green beans, thawed and patted dry
1 red onion, sliced
Juice of 2 lemons
½ cup olive oil
1/8 cup chopped fresh dill, or 1-2 tsp. dried dill
4 cloves garlic, crushed
1 tsp. kosher salt
½ tsp. black pepper
Directions:
Preheat oven to 190°C/375°F. Line a large baking sheet with baking paper, or grease it well with oil spray. In a small bowl, mix the lemon juice, olive oil, dill, garlic, salt, and pepper until well combined.
Place the salmon fillets on the baking sheet and arrange the cherry tomatoes, zucchini, green beans, and red onion around them. Pour the marinade over the salmon and vegetables, making sure everything is well coated.
Bake for 15-18 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork and the vegetables are softened. Serve warm, spooning some of the pan juices over the salmon.
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Enjoy!  |
Words & Brush Weekender: Easy listening music and chat, Friday 12th June 2026, Free Choice - all genres of music welcome
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By Henny Shor, Jerusalem Post, June 6, 2026
We all love chicken dinners. They are easy to make and often become some of our favorite go-to meals. This one takes things up a level with za’atar, along with a few simple spices, giving it that delicious Mediterranean flavor.
As the chicken bakes, the spices mix with the juices from the chicken and coat the potatoes and carrots underneath. The result is a flavorful, comforting feast that comes together easily and smells absolutely incredible.
Yields 6 servings
Ingredients:-
8 bone-in, skin-on chicken thighs and drumsticks
4 potatoes, cut into wedges
4 carrots, sliced into sticks or rounds
3 Tbsp. olive oil
3 Tbsp. za’atar * (see below)
½ tsp. paprika
1 tsp. garlic powder
1 tsp. kosher salt
½ tsp. black pepper
Juice of ½ lemon
1 Tbsp. honey
Directions:-
Preheat oven to 190°C/375°F. Line a large baking sheet with baking paper.
Place the chicken, potatoes and carrots on the baking sheet.
In a small bowl, mix the olive oil, za’atar, paprika, garlic powder, salt, pepper, lemon juice, and honey until well combined.
Pour the mixture over the chicken and vegetables. Toss everything together on the pan until well coated, then spread into an even layer, with the chicken pieces skin-side up.
Cover the pan tightly with foil and bake for 30 minutes. Uncover and bake for another 50-60 minutes, or until the chicken is golden, cooked through, and tender.
* Za'atar:
While many people now associate the word za'atar with the spice mix, it is the Arabic word for a wild, mint-related herb that is a pillar of Levantine cooking and similar to oregano and marjoram.
Since the herb can be difficult to find, za'atar is commonly made from dried thyme, oregano, sumac, and sesame seeds. But the recipes vary depending on what region they're from, with each household having their own special blend. Some za'atar recipes also contain salt, marjoram, sumac berries, dried dill, dried orange zest, caraway seeds, or hyssop.
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| Enjoy! |