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Fresh Baked Salmon with Greek Salsa Verde and Herb Gremolata

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A quick and healthy baked salmon recipe topped with a vibrant Greek salsa verde and a fresh herb gremolata, perfect for weeknight dinners with bright Mediterranean flavors.

Ingredients

Scale
  • Salmon fillets, skin-on, about 6 oz (170 g) each, fresh or thawed, preferably wild-caught
  • 2 tablespoons extra virgin olive oil (for salmon)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon zest from 1 lemon
  • ½ cup fresh parsley, packed and chopped (for salsa verde)
  • 2 tablespoons fresh dill, chopped (for salsa verde)
  • 1 tablespoon capers, rinsed and chopped (for salsa verde)
  • 3 tablespoons Kalamata olives, pitted and chopped (optional, for salsa verde)
  • 1 small garlic clove, minced (for salsa verde)
  • 1 tablespoon red wine vinegar (for salsa verde)
  • 3 tablespoons extra virgin olive oil (for salsa verde)
  • Lemon juice from ½ lemon (for salsa verde)
  • 1 teaspoon fresh oregano, chopped (optional, for salsa verde)
  • ¼ cup fresh flat-leaf parsley, chopped (for gremolata)
  • 1 tablespoon fresh mint, chopped (for gremolata)
  • 1 small garlic clove, finely minced (for gremolata)
  • Lemon zest from 1 lemon (for gremolata)
  • 1 tablespoon extra virgin olive oil (for gremolata)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the salmon fillets dry with paper towels. Brush each fillet with 1 tablespoon of olive oil.
  3. Season the salmon with sea salt, freshly ground black pepper, and lemon zest evenly over the top.
  4. Place the salmon skin-side down on the baking sheet, leaving space between each piece.
  5. In a medium bowl, combine chopped parsley, dill, capers, Kalamata olives, minced garlic, and oregano.
  6. Stir in red wine vinegar, lemon juice, and olive oil until well mixed. Adjust salt or acidity to taste.
  7. In a small bowl, whisk together chopped parsley, mint, minced garlic, and lemon zest.
  8. Drizzle olive oil into the gremolata and stir to combine into a loose, fragrant paste.
  9. Bake the salmon on the middle rack for 12-15 minutes, until it flakes easily with a fork and is moist inside (internal temperature 125-130°F for medium doneness).
  10. Remove salmon from oven and let rest for 2 minutes.
  11. Spoon the Greek salsa verde generously over each fillet.
  12. Sprinkle the herb gremolata on top.
  13. Serve immediately with lemon wedges on the side.

Notes

Use room temperature salmon for even cooking. Pat skin dry for crispiness. Do not overbake to keep salmon moist. Fresh herbs are key for flavor. Salsa verde and gremolata can be made a day ahead and stored in the fridge. For a spicy twist, add red pepper flakes to salsa verde. For low-FODMAP, omit garlic and use garlic-infused olive oil.

Nutrition

Keywords: salmon, baked salmon, Greek salsa verde, herb gremolata, healthy dinner, Mediterranean, quick recipe, fresh herbs, easy salmon

Find it online: https://katedishes.com/fresh-baked-salmon-with-greek-salsa-verde-and-herb-gremolata-recipe-easy-and-healthy/