This gremolata salmon salad is a simple, fresh, and delicious meal full of health benefits! The zesty gremolata is a perfect topping for the salmon and salad.
Traditionally gremolata is made with parsley, garlic, and lemons. In this recipe I like to add a in little basil too.
This makes a wonderful dinner or lunch! It is so quick and simple to make.
Beneficial Ingredients in the Gremolata Salmon Salad:
Wild Caught Salmon: Salmon is rich in vitamins and minerals that support out health. The omega 3 fatty acids are wonderful for our brain, immune, and heart health! Wild caught salmon is a great protein source.
Parsley: This powerful herb is full of antioxidants and vitamins. It is an especially good source of vitamin K. It is one of my favorite herbs to grow in our garden and use frequently.
Garlic: Garlic contains allicin which is antimicrobial and antiviral. This helps the immune system to fight infections. It is also full of antioxidants and anti-inflammatory properties.
Kale: Classified as a ‘super green’, kale is full of antioxidants and anti-inflammatory properties. Rich in vitamin K and beta-carotene, kale is great for skin, eye, and immune health. It is a natural detoxifier and a great source of minerals like magnesium and copper. This superfood is also a wonderful source of fiber for our gut-health. Along with spinach, this leafy green is a staple in my anti-inflammatory diet!
Spinach: This superfood is an excellent source of iron! Spinach also helps to reduce inflammation and support our immune health. It is loaded with vitamins, folate, calcium, and potassium. Spinach helps support detoxification and muscle recovery. It is also linked to supporting cognitive function. This antioxidant-rich super green, with it’s mildly sweet, earthy flavor, is a must in this salad.
Ingredients:
Gremolata:
- 1 bunch of parsley (flat-leaf)
- 2-3 garlic cloves
- 2-3 tbsp lemon zest (~2 lemons)
- small bunch of basil (optional)
Salmon:
- 4 Wild-Caught Salmon fillets (~6 oz each)
- Extra Virgin Olive oil
- Salt/Pepper
- 1 lemon (juice)
Salad:
- Mixed Greens (spinach, kale, & arugula are my favorite)
- 1 cucumber (sliced)
- 1 cup of microgreens or sprouts (any variety)
- Extra Virgin Olive Oil
- Salt/Pepper
- 1 lemon (juice)
Instructions for Making this Salad:
Gremolata:
- Peel the garlic cloves.
- Zest the lemons.
- Finely chop the garlic, lemon zest, parsley, and optional basil. Mix the chopped ingredients together in a bowl. Alternatively you can add these ingredients to a food processor and process until chopped to your desired texture.
- If I am not in a hurry, I prefer to chop the ingredients by hand. I often enjoy and prefer to be more hands on with the food I am preparing. This also allows me to better control the texture and coarseness of the gremolata. However these ingredients can easily be thrown into a food processor to quickly chop and mix them together.
- Set this mixture aside for now.
Salmon:
- Preheat the oven to 400℉.
- Coat the salmon fillets in olive oil and place on a baking sheet.
- Squeeze the juice of 1 lemon over the salmon fillets.
- Season the salmon with salt and pepper.
- Bake the salmon for 18-22 minutes. Until thoroughly cooked.
Salad:
- Mix together the salad greens, sliced cucumber, and microgreens or sprouts.
- Drizzle olive oil, salt, pepper, and lemon juice over the salad.
- Assemble individual servings of the salad with a salmon fillet on top of each salad serving. Top the salmon with gremolata. Enjoy!
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Tips and Variations for the Gremolata Salmon Salad:
We’ve made the gremolata with basil instead of parsley a few times and it is just as good!
Make sure to choose a high quality extra virgin olive oil. The quality of the olive oil can really enhance the flavors of your salad. One of my favorites is Lucini Extra Virgin Olive Oil. If you’re interested in learning more about high quality oils, I wrote about anti-inflammatory oils here.
Sourcing quality fish can be tricky but the health benefits are worth it! We try to get all our wild-caught salmon out of Alaska. Most of the waters around Alaska are above the current from the Fukushima nuclear plant leak from back in 2011. Since then we have been careful where our fish comes from so that it has the least amount of contamination. Although wild-caught salmon isn’t available from Iceland; the waters around Iceland are said to be some of the cleanest. So when possible, we will try to get other varieties of wild-caught fish from Iceland.
Gremolata Salmon Salad
Ingredients
Gremolata
- 1 bunch of parsley flat-leaf
- 2-3 garlic cloves
- 2-3 tbsp lemon zest ~2 lemons
- small bunch of basil optional
Salmon
- 4 Wild-Caught Salmon fillets ~6 oz each
- Extra Virgin Olive oil
- Salt/Pepper
- 1 lemon juice
Salad
- Mixed Greens spinach, kale, & arugula are my favorite
- 1 cucumber sliced
- 1 cup microgreens or sprouts any variety
- Extra Virgin Olive Oil
- Salt/Pepper
- 1 lemon juice
Instructions
Gremolata
- Peel the garlic cloves.
- Zest the lemons.
- Finely chop the garlic, lemon zest, parsley, and optional basil. Mix the chopped ingredients together in a bowl. Alternatively you can add these ingredients to a food processor and process until chopped to your desired texture.
- Set this mixture aside for now.
Salmon
- Preheat the oven to 400℉.
- Coat the salmon fillets in olive oil and place on a baking sheet.
- Squeeze the juice of 1 lemon over the salmon fillets.
- Season the salmon with salt and pepper.
- Bake the salmon for 18-22 minutes. Until thoroughly cooked.
Salad:
- Mix together the salad greens, sliced cucumber, and microgreens or sprouts.
- Drizzle olive oil, salt, pepper, and lemon juice over the salad.
- Assemble individual servings of the salad with a salmon fillet on top of each salad serving. Top the salmon with gremolata. Enjoy!
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This looks very good. I have some salmon so am going to give it a try. When you say you can use microgreens, what are you referring to? I do appreciate how you take the time to explain the benefits of each of your ingredients. Great post.
Sprouts or microgreens are edible seedlings! Sprouts are grown in water and you can eat the whole seed, sprout, and root. Microgreens are grown in soil and you eat the seedlings. They are packed with nutrients and make great salad toppings! I also love adding them as a topping to stir-fries, scrambles, basically any meal. 🙂
You can find them at most organic produce stores or farmers markets.
Thanks for the info on microgreens. I learned something new.
This looks delicious! I grow several of these ingredients. I will need to give this a try this summer! 🙂
I love the short prep time, I meal prep this and have it ready to go for a couple of lunches.
This looks so good, just printed to try soon! Thanks for sharing!
I love salmon and spinach so I would probably love this recipe.
I can just see myself making it this summer. Looks like a yummy, refreshing recipe.
Thanks for sharing and for the tips!
Oh, now this looks delicious. I don’t eat a ton of salmon, but this sure seems like a great way to eat it. I love how simple the recipe is, but I can tell it will be extremely flavorful. I will have to add this to my list of recipes to try.
Believe it or not, I just tried salmon for the first time and discovered that I loved it. I am looking forward to making the salad. Thank you for sharing such an awesome recipe!
This looks delicious! I am always on the lookout for a good salmon recipe! Thanks for sharing.