Each bite of this perfectly baked, flaky Roasted Salmon with Green Olive Gremolata is better than the last. Salmon fillets are baked for just 10 minutes, then garnished with homemade gremolata that gives the baked fish notes of lemon, olive, and parsley. It’s an easy, yet sophisticated summertime dinner!
I don’t think I’ve ever met a salmon dish I didn’t like, honestly. It’s one of my favorite types of seafood to enjoy and you get a host of health benefits, too. Omega-3’s for starters!
This roasted salmon with green olive gremolata is quickly working its way to the top of my list of favorites especially with that zesty sauce!
There’s something to be said about the total simplicity of this dish. It’s really as easy as bake it, garnish it, and enjoy it! Oh, and you definitely don’t have to worry about the gremolata, either. You just toss all of the ingredients into a food processor or blender, pulse it a few times, and voila! You now have a delicious garnish for your salmon.
What’s a little funny is that this entree looks much more sophisticated and fancy than it is.
It’s so easy to make, and the list of ingredients is both short and inexpensive! You’d never know that by looking at it though, and you’d really never know that by tasing it. Truly, this roasted salmon with green olive gremolata tastes like it should be being served at a 5 star restaurant.
- Salmon – For this recipe, I prefer using wild caught sockeye salmon. However, whatever your favorite type of salmon is will also be delicious!
- Meyer lemon – Meyer lemons are known for being slightly sweeter than normal lemons, which is perfect for this recipe. When squeezed over the savory gremolata and salmon, the lemons give everything a lovely tang with a hint of sweetness to balance it out.
- Green olive gremolata – This is really what brings it all together! The fresh flavors of parsley, olives, and meyer lemons pair perfectly with the roasted salmon.
Tips for buying salmon
I got these tips from my functional medicine doctor on buying salmon:
- Wild is best.
- Pacific vs. Atlantic – try to buy wild caught Pacific salmon, which sockeye is!
- Salmon skin is good for you!
How can I be sure that the salmon is fully cooked?
Remember, this is a roasted salmon recipe, not a sashimi recipe! Double check that your salmon is fully cooked by using a meat thermometer. Once it reaches at least 145°F at the thickest part of the meat, it’s safe to eat.
When you cut into the salmon, it should be light pink and flaky. If you notice any cold, dark, or not flaky parts, the salmon needs a few minutes longer to cook.
Can I bake the salmon without the skin on?
Sure! I like to keep the skin on my salmon as it bakes, but you can certainly remove it if you feel so inclined. You’ll have delicious salmon either way!
If you love salmon half as much as I do, you’ve come to the right place!
Roasted Salmon with Green Olive Gremolata
- 1 pound wild sockeye salmon, or your favorite type of salmon
- Meyer lemon slices
- Green olive gremolata, for topping
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Prepare salmon by removing pinbones (if there) and seasoning with kosher salt. Place salmon skin side down on parchment paper then place slices of meyer lemon on top of salmon and cover all salmon with meyer lemon slices. Drizzle with a bit of olive oil.
- Bake for 10-12 minutes then remove meyer lemon pieces and use as garnish. Slather germolata all over. Divide and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.