One bite of this salmon and you'll wonder where this recipe has been hiding your whole life.

By JULIE BRINKLEY

This delicious recipe takes about 30 minutes to prepare, but every second is worth it.

One bite of this Middle Eastern salmon with tomato, cucumber and dill salad and you’ll ask yourself where this dish has been hiding your whole life.

WHAT YOU NEED

4 cups sliced cucumber

1 pint cherry tomatoes, halved

¼ cup cider vinegar

¼ cup fresh dill, chopped

¼ tsp each salt and pepper

1½ lbs. skinless salmon

1 tbsp Za’atar

4 lemon wedges

HOW TO MAKE IT

Pre-heat oven to 350 degrees.

To make the salad, combine the first five ingredients in large bowl and toss well.

Season the salmon on both sides with Za’atar and place on a foil-lined baking sheet. Roast until internal temperature reaches 145 degrees F, about 12 to 15 minutes.

Serve roasted salmon with salad and lemon wedges.