Baked Salmon with Pistachio Gremolata
This healthy Baked Salmon with Pistachio Gremolata takes only 20 minutes and will soon become a family favorite! The salmon is baked in the oven until tender and flaky on a bed of lemons, then finished with the most delicious crunchy topping of chopped pistachios, dates, and fresh herbs. It’s the perfect easy recipe for any day of the week, yet elegant enough for those holiday dinner parties!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
Scale
Ingredients
Baked Salmon
- 2.5 lb wild caught salmon fillet
- 2 lemons, sliced in thin rounds
- 3 tablespoons olive oil
- fine sea salt and freshly ground black pepper to taste
Pistachio Gremolata
- 1 cup pistachios, chopped
- 6 dates, pits removed and chopped (about 1/3 cup)
- 2 heaping tablespoons chopped dill
- 3 heaping tablespoon chopped mint
- 4 heaping tablespoons chopped basil
- 1 large lemon, juiced
- 2 tablespoons olive oil
- salt to taste
Instructions
- Preheat the oven to 425 degrees F.
- Prepare the salmon fillet by using a paper towel to pat the salmon dry.
- Cover a baking sheet with tin foil and place salmon in the middle on top of the foil.
- Tuck lemon slices around and under the fillet of salmon and scrunch up the tin foil around the salmon and lemons to keep the juices in.
- Brush the top of the salmon with olive oil and season with salt and fresh ground black pepper.
- Bake at 425 for 12-15 minutes and then broil on high for an additional 2-3 minutes. Use a meat thermometer to check the internal temperature when done (should be 145 degrees F.).
- While the salmon is baking, prepare the pistachio gremolata by placing all prepared (chopped) ingredients in a medium sized bowl and mixing well to combine.
- When the fish is done serve immediately topped with the gremolata.
Keywords: salmon, fish, dinner, entree, easy recipes, baked salmon, herbs, gremolata, lemon