Preheat the oven to 350 °F. You can either spray a glass baking pan with olive oil cooking spray, or line a sheet pan with with non-stick aluminum foil.
Coat both sides of the salmon fillets with the lemon juice first. Next, season both sides of the fillets with the sumac, garlic powder, salt, and pepper.
Place the salmon in the baking pan or on the sheet pan and place it in the oven. Cook for 18 minutes, or until the fish is flaky.
In a mixing bowl, add all ingredients and mix well. Start with only 2 tablespoons of water. If you want the consistency to be thinner, add a little bit of water at a time until you reach the desired consistency. Set aside until ready to serve.
Add all ingredients to a mixing bowl and mix thoroughly. Place in the refrigerator until ready to serve.
Heat the olive oil in a 12 inch skillet over medium-high heat. Add in the eggplant, red onions, and za'atar. Season with salt and pepper and saute for 2-3 minutes.
Add in the spinach and cook until all of it is wilted, about 2-3 minutes.
Next, stir in the garlic and cook for 1 minute. Remove from the heat to prevent the garlic from burning.
Plate the salmon and drizzle some of the lemon tahini on the salmon. Add some of the eggplant spinach saute and top with a dollop of yogurt sauce. Garnish with fresh dill and lemon wedges and enjoy!
Tahini & Yogurt Sauces. Make the sauces an hour or more in advance and put them in the fridge if you have the time to do so. This will help the flavors to blend (called "marry") more which will enhance the taste.
Tahini. Depending on the brand you buy, some tahini may be thicker than others. That's ok. Just add a little water until you get the consistency you want. I personally like my sauce to be a little on the thick side, almost like mustard so I can spread it over the fish. My wife, however, likes it a little thinner. So it's up to you and what you like!
Salmon. Leave the salmon on the counter for 30 minutes to 1 hour. This will help the meat come to room temperature which will assist in even cooking.
Salmon - you can use a large variety of flakey fish instead of salmon. I recommend staying away from steak fish like swordfish & tuna.
Tahini - you can use cashew butter or almond butter. These are good options if you don't like the taste of tahini or if you simple just want to change it up a bit.
Sumac - if you can't find sumac in your local grocery store, you can order it from Amazon by clicking this link. You can also use Za'atar since it includes sumac. Lemon zest would be a suitable option if you don't have either.