Happy New Moon!
This new moon is especially important because not only is it the first new moon of spring, but it's also in the sign of Aries, which is the first sign of the Zodiac. This essentially rings in an "astrological new year".
I wanted to design a meal that would give us the strength and energy necessary to embody the action-oriented nature of Aries. We must be fed and nourished in order to take advantage of this potent energy.
This dish is best served under a new moon, when you need energy to set goals and take action throughout various areas of life.
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Ingredients
~*~*~* see recipe card for quantities *~*~*~*~
For the Salmon Plate
- salmon fillets
- olive oil
- garlic cloves
- fresh thyme
- smoked paprika
- cumin
- sea salt
- black pepper
- zucchini
- peas
- lemon juice
- basil
- thyme
- pine nuts
- tomatoes
- pomegranate seeds
Tzatziki Base
- greek yogurt
- cucumber
- garlic clove
- lemon juice
- olive oil
- chopped dill
- sea salt
- black pepper
Instructions
- Bake the salmon.
- Cook the tomato and zucchini.
- Make tzatziki.
- Plate & enjoy!
Hint: The tzatziki should be thick, garlicky and textured -- not smooth & perfect!
Substitutions
- Dairy Free - use a dairy-free greek yogurt
- Vegetarian - bake some tofu instead of the salmon to make this a vegetarian dish!
Variations
- Spicy - add some cayenne in the tzatziki and on the salmon before baking it to give the meal an extra firey kick.
- Deluxe - toast the pine nuts before garnishing to elevate the crunch factor!
Equipment
- Cutting board
- Sharp knife
- Citrus juicer (or just squeeze by hand)
- Garlic press or fine grater
- Measuring spoons
- Mixing bowl (for tzatziki)
- Spoon or spatula
- Baking sheet
- Parchment paper
- Cast iron skillet or heavy-bottom pan
- Tongs or spatula (for flipping zucchini and tomatoes)
- Serving bowl
The Aries Salmon Plate
Equipment
- Cutting Board
- Sharp Knife
- citrus juicer
- garlic press or fine grater optional
- Measuring spoons
- spoon or spatula
- Baking Sheet
- Parchment Paper
- cast iron skillet
- tongs or spatula
- serving bowl
Ingredients
For the Salmon
- 1-2 salmon fillets
- 1 tbsp olive oil extra virign
- 2 cloves garlic minced
- 1 tsp fresh thyme
- ½ tsp smoked paprika
- sea salt + fresh black pepper to taste
Rustic Tzatziki
- 1 cup greek yogurt
- ½ cucumber grated
- 1-2 clove garlic minced
- 1 tbsp lemon juice
- 1 tbsp olive oil extra virgin
- 1 tbsp chopped dill
- sea salt, fresh black pepper + paprika to taste
Charred Zucchini Planks
- 1-2 zucchini(s) sliced lengthwise into thick planks
- 1 tbsp olive oil extra virgin
- 2 cloves garlic minced
- ¼ cup peas
- 1 tbsp lemon juice
- ¼ cup torn basil
- 2 tbsp pine nuts
- sea salt, fresh black pepper, paprika, + cumin to taste
Charred Tomoates
- 1-2 heirloom tomatoes halved
- olive oil extra virgin
- sea salt + fresh black pepper
Garnish
- pomegranate seeds
- pine nuts
- torn herbs
- seasonings to taste
Instructions
- Bake the salmon: Preheat oven to 400°F. Place salmon on a baking sheet, rub with olive oil, garlic, thyme, smoked paprika, salt, and pepper. Bake for 10–12 minutes, then broil for 1–2 minutes until golden.
- Make the tzatziki: Grate cucumber, squeeze out excess water, then mix with Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, and chopped herbs. Set aside.
- Char the zucchini: Slice zucchini lengthwise into planks. Sear in a hot skillet with olive oil until browned and slightly charred on both sides. Add peas, garlic, lemon juice, zest, pine nuts, salt, pepper, and toss. Remove from heat and stir in torn basil.
- Char the tomatoes: In the same hot pan, quickly sear tomato slices for 1–2 minutes per side until blistered.
- Assemble: Spread tzatziki on a plate, layer charred zucchini, top with salmon, add tomatoes, then finish with pomegranate seeds, pine nuts, basil, and flaky salt.
Storage
Store the components of this dish separately for the best texture and flavor. Let the salmon cool completely, then store it in an airtight container in the fridge for up to 3 days and reheat gently in the oven at 300°F for 8–12 minutes or in a skillet over low heat to prevent it from drying out. The charred zucchini and peas can be stored in the fridge for up to 3 days and reheated in a pan to revive their texture, while the charred tomatoes are best stored for up to 2 days and served at room temperature or lightly warmed. Keep the tzatziki in an airtight container in the fridge for 3–4 days, stirring before serving since it may release a bit of water. For the freshest finish, store pomegranate seeds in the fridge and add them along with basil and pine nuts right before serving so the dish keeps its bright, rustic crunch and “ember” look.
FAQ
Yes! You can prep the tzatziki, char the zucchini and tomatoes, and cook the salmon up to 1–2 days ahead. For the best texture and presentation, store everything separately and assemble right before serving.
Reheat it gently in the oven at 300°F for 8–12 minutes or warm it in a covered skillet over low heat. Avoid microwaving if possible, since it can make the salmon rubbery.
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