A high-reward recipe for your weeknight rotation!
Get this Salmon with Olive Gremolata recipe below! Note: This is excerpted from Sweet July Magazine. For all of the issue’s recipes, get the Reunion Issue here!
RECIPE:
Salmon and Olive Gremolata
INGREDIENTS
2 pounds whole salmon fillet, skin-on
2 tablespoons olive oil
Kosher salt to taste
Freshly ground black pepper to taste
Olive gremolata (below)
Olive Gremolata
2 tablespoons olive oil
1/2 cup pitted, roughly chopped green olives (Castelvetrano)
1 cup chopped flat-leaf parsley
1 tablespoon capers, rinsed and chopped
2 medium garlic cloves, minced (2/3 tablespoon)
2 tablespoons Meyer lemon juice
1 teaspoon lemon zest
Kosher salt to taste
Black pepper to taste
INSTRUCTIONS
- Preheat oven to 425° and line a rimmed sheet pan with foil or parchment paper.
- Pat salmon dry. Drizzle with olive oil and season with salt and pepper to taste. Place salmon skin-side down on prepared sheet pan and bake for 12 to 14 minutes until salmon flakes easily when pierced with a fork.
- Divide salmon and serve with gremolata.
- For Olive Gremolata: Place all ingredients except salt and pepper in a bowl and combine well. Season with salt and pepper to taste. Refrigerate gremolata until ready to use.
