Recipes
- Oven-Baked Salmon with Walnutty Gremolata Sauce
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The sauce can be made while the salmon is cooking and works well with hot or room temperature fish. Make the sauce ahead for a party or stir it together at the last minutes for supper in a hurry.
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- Servings: 4
- Prep Time: 30m
- Cook Time: 12m
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- Chef Collection
- Ingredients
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1 tablespoon extra virgin olive oil 1 lb wild salmon filet (divided into 4 pieces)
kosher salt freshly ground black pepper
1/2 cup walnuts, toasted and finely chopped
1/3 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1/4 cup freshly minced parsley
2 tablespoons finely minced lemon zest
2 cloves garlic, minced
- Directions
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- Preheat the oven to 350 degrees F. Coat the bottom of a 10-inch square baking dish with the olive oil.
- Arrange the salmon steaks in the prepared pan. Season generously with salt and pepper. Bake just until opaque when flaked with a fork, about 12 minutes.
- Meanwhile, in a small bowl, combine the walnuts, olive oil, lemon juice, parsley, lemon zest and garlic; stir well. Set aside or refrigerate, tightly covered, for up to 12 hours. Bring to room temperature before serving.
- To serve, spoon the sauce evenly over the top of the warm salmon steaks. Garnish with a parsley sprig and serve immediately.
Nutrition
- Calories: 490
- Total Fat: 41 g
- Saturated Fat: 6 g
- Monounsaturated Fat: g
- Polyunsaturated Fat: g
- Trans Fat: g
- Cholesterol: 70 mg
- Sodium: 540 mg
- Total Carbohydrate: 5 g
- Dietary Fiber: 1 g
- Protein: 27 g
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