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The Aries Salmon Plate

A rustic, fire-kissed salmon feast served over garlicky tzatziki with charred zucchini and heirloom tomatoes, finished with thyme, basil, pine nuts, and pomegranate seeds like glowing embers for bold Aries New Moon energy.
Prep Time15 minutes
Cook Time25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: charred tomatoes, salmon, spring, spring recipes, squah, tzatziki, zucchini
Servings: 2 servings

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.