Easy Wild Salmon with Walnut Parsley Gremolata
2016-07-04 11:56:01
Serves 4
Prep Time
5 min
Cook Time
10 min
Nutrition Facts
Serving Size
62g
Servings
4
Amount Per Serving
Calories 142
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 27mg
9%
Sodium 58mg
2%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
3%
Sugars 0g
Protein 11g
Vitamin A
2%
Vitamin C
10%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- -Four 6 oz portions wild salmon
- -3 Tbsp extra virgin olive oil, divided
- -salt and pepper
- -1 bunch parsley, washed and dried
- -¼ cup walnuts, finely chopped
- -1 clove garlic, minced finely or grated
- -1 lemon
Instructions
- 1. Heat the oven to 425 degrees F. Rinse the salmon and pat dry. Place the salmon skin side down on a foil-lined sheet tray. Drizzle 1 tsp olive oil over the top of each filet and spread it evenly across the fish using the back of a spoon. Season to taste with salt and pepper and roast 8-10 minutes for medium depending on thickness of fillet. After it is cooked, slide a spatula between the skin and the flesh, lifting the fish off the tray and leaving the skin behind (fish skins can carry a lot of toxins). Remove the foil and voila, a clean sheet tray and less dishes!
- 2. Cut the leaves off the bunch of parsley and chop finely. Add to a bowl along with the chopped walnuts, garlic and zest of 1 lemon. Stir in 1 Tbsp fresh lemon juice and 2 Tbsp extra virgin olive oil. Season with ¼ tsp salt and stir to combine thoroughly.
- 3. Spoon 2 Tbsp of the gremolata on top of the salmon and serve warm.
Health Chef Lindsey http://healthcheflindsey.com/
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