Za'atar roasted salmon and radishes with leeks & labneh

a six ingredient entree worthy of a starring role at your next dinner party

As of April 2, 2025, I’m officially coining the term chic-pan dinner—because that’s exactly what this dish is. I first made it for a brunch I catered a few weeks back, and it was so good (and so simple) that I had to share it here. The original version featured tomatoes, but I swapped them for one of spring’s cutest stars: radishes.

I love this kind of dish for a dinner party because it’s a one-pan situation that practically takes care of itself. No fussy fresh herbs to chop, and the labneh on the bottom adds an effortlessly elevated feel without asking you to break out the food processor. It’s also totally a-okay to serve this at room temperature, making it even more stress-free.

The salmon here is cooked to medium, but if you prefer it more well done, just add a few extra minutes. No need to worry about the radishes and leeks; they can handle the extra time in the oven.

For the catered brunch, I used a whole side of salmon (about four pounds). If you’re making this for a crowd, I recommend keeping the salmon whole rather than cutting it into filets. This way, the end pieces cook more than the center, giving your guests options. For a three- to four-pound side of salmon, lower the oven temperature to 375°F and extend the cook time to 35 minutes—this allows the fish to cook through while protecting the vegetables from overcooking.

If you can’t find labneh just mix equal parts sour cream and full-fat Greek yogurt as a substitute. And if sumac isn’t a usual suspect in your spice cabinet, lemon zest works in a pinch.

I love recipes like this because they’re more about the formula than the exact ingredients. While I’m a huge fan of this version, the possibilities are endless—swap radishes and leeks for quick-cooking summer veggies like tomatoes and zucchini, or try asparagus, shallots, and peas for another springy variation. But one thing I wouldn’t change is the salmon + labneh combo. It just works.

Serve with warm herby rice and a big green salad with a punchy vinaigrette, and you’ve got yourself the perfect meal.

And side note - maybe chic-pan dinners could actually be a cute little series, if anyone’s into that idea let me know in the comments :)

Za'atar roasted salmon and radishes with leeks & labneh

Serves 4

ingredients

1 large leek

1 bunch radishes, greens trimmed and halved

2 1/2 tablespoons olive oil, divided

1 tablespoon sumac

1 tablespoon kosher salt, divided

2 pound salmon filet, skin removed

2 to 3 tablespoons za’atar

1 cup labneh

Squeeze of lemon juice, optional

preparation

Preheat the oven to 385°F and line a sheet tray with parchment paper.

Trim and discard the root end of the leek. Remove the dark green leaves and set them aside for another use or discard them. Slice the remaining leek in half lengthwise and rinse thoroughly under cool running water, making sure to clean between the layers. Then, slice along the natural lines of the leek into long, thin strips.

In a bowl, toss the prepared leeks and radishes with 1 tablespoon olive oil, sumac, and 1 teaspoon salt. Spread them evenly across the prepared sheet tray.

Place the salmon in the center of the tray, ensuring no radishes are hidden underneath. Drizzle with 1 tablespoon olive oil, season with 1 ½ teaspoons kosher salt, and generously coat the top of the fillet with za’atar.

Roast for 25 to 30 minutes, or until the center of the salmon reaches 125°F and is lightly opaque. The leeks should be beginning to brown, and the radishes will have softened slightly.

While the salmon roasts, prepare the labneh: In a small bowl, mix together the labneh, remaining ½ tablespoon olive oil, ½ teaspoon salt, and a squeeze of lemon juice (if using). Stir until smooth and spreadable.

To serve: Spread the seasoned labneh across the bottom of a serving dish. Top with the roasted leeks and radishes, then arrange the salmon over them. Finish with a squeeze of lemon juice, if desired.