Gremolata Salmon Salad
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.
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!
