The salmon is brushed with a marinade containing @spicetribe Ancient Halaby spice blend (Aleppo pepper, Paprika, Sumac, Coriander, Garlic, Lemon peel, Thyme, Cumin

Ingredients

• A side of salmon (1 1/2 — 2lbs)
• 1 tablespoon Ancient Halaby
• 1 teaspoon kosher salt
• 1 tablespoon fresh garlic paste
• 2 tablespoons olive oil
• 1 tablespoon date syrup, honey or maple syrup
• Zest and juice of 1 lemon, divided

FOR THE YOGURT SAUCE

• .5 cup plain yogurt
• 1 teaspoon fresh garlic paste
• .5 teaspoon kosher salt
• .5 teaspoon Spice Tribe Wild Cured Sumac
• Remaining lemon juice and zest
• Optional: finely chopped herbs like dill, parsley
• To serve: lemon wedges, extra sumac, herb salad and olive oil.

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Directions

1. Preheat oven to 250F/120C (Yes! That’s low but trust me. Your salmon will not be overcooked and totally instagram worthy
2. Place salmon skin side down on a baking sheet.
3. Combine spices, garlic, olive oil, date syrup and half the lemon juice and zest in a small bowl.
4. Pour over salmon, spread evenly using a silicone brush. Roast fish for 25–30 minutes until internal temperature registers 120F/48C.
5. Serve warm. I like to sprinkle it with flake salt to finish.
6. Combine yogurt sauce ingredients while fish is roasting, or up to one day ahead. Sprinkle with sumac and drizzle with olive oil before serving.