Baked wild salmon and gremolata

This dish calls to mind summer meals in the sun, due to the fresh taste of parsley, lemon, and wild salmon.

I was first introduced to gremolata a number of years ago, and was struck by how something so simple could really elevate whatever it was served with. I was in the habit of adding it to roasted root vegetables, or enjoying it with a slice of bread, when Danya Smith of Lulu’s Apron introduced me salmon topped with gremolata, and I am so grateful.

Gremolata is a beautiful bright green condiment originally from Italy that has a fresh, zippy flavour. Wild salmon is always delicious, and is particularly tasty when topped with gremolata.

—Chelsea 

Serves 4–6

1. Preheat oven to 400 F
2. Place salmon fillet, skin down, on a baking sheet, drizzle with about 1 tbsp of olive oil and about 1 tsp of lemon juice, and set aside.
3. In a bowl, add finely chopped parsley, and minced garlic cloves. Juice the lemon, and add the juice to the bowl, along with enough olive oil to give the mixture a wet consistency. Add sea salt to taste, and more lemon juice if desired.
4. Once the oven is preheated, cook the salmon for about 10-12 minutes. It should be just flaky, but not dried out.
5. Take the salmon out of the oven and top it with the fresh gremolata. Serve and enjoy! 

Further ideas and modifications

• This is meant to be a recipe that doesn’t rely on strict measurements. Make more gremolata if you have more salmon, and vice versa. If you have leftover gremolata, it is delicious tossed with roasted root vegetables.
• Gremolata can be altered to suit your taste. You could use lemon zest instead of lemon juice, more or less olive oil depending on the consistency you desire, shallots instead of garlic, or even a mixture of many culinary herbs, like basil, parsley, and chives.

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