Overhead shot of grilled salmon with green salsa and grilled lettuce on a decorative serving platter with antique silver cutlery.

Overhead shot of a platter with salmon topped with green sauce, alongside grilled cabbage wedges and sauce in a silver bowl.

Photography by Eva Kolenko for Sweet July Magazine, Winter 2023 Issue

Salmon and Olive Gremolata

By Sweet July

A high-reward recipe for your weeknight rotation!

Packed with flavor and quick to prepare.

This Salmon takes 30 minutes to come together and will have everyone coming back for more.

Overhead shot of a platter with cooked salmon topped with green sauce, nestled with grilled cabbage wedges. Utensils are at the top left.

Ingredients

- 2 pounds whole salmon fillet, skin-on
- 2 tablespoons olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- Olive gremolata (below)

- Olive Gremolata
- 2 tablespoons olive oil
- 1/2 cup pitted, roughly chopped green olives (Castelvetrano)
- 1 cup chopped flat-leaf parsley
- 1 tablespoon capers, rinsed and chopped
- 2 medium garlic cloves, minced (2/3 tablespoon)
- 2 tablespoons Meyer lemon juice
- 1 teaspoon lemon zest
- Kosher salt to taste
- Black pepper to taste

Instructions

step 1

Preheat oven to 425° and line a rimmed sheet pan with foil or parchment paper.

step 2

Pat salmon dry. Drizzle with olive oil and season with salt and pepper to taste. Place salmon skin-side down on prepared sheet pan and bake for 12 to 14 minutes until salmon flakes easily when pierced with a fork.

step 3

Divide salmon and serve with gremolata.

step 4

For Olive Gremolata: Place all ingredients except salt and pepper in a bowl and combine well. Season with salt and pepper to taste. Refrigerate gremolata until ready to use.

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Salmon and Olive Gremolata

Packed with flavor and quick to prepare.

Ingredients