Citrus Salmon with Green Olive Gremolata

This tender and flaky baked Citrus Salmon with Green Olive Gremolata is a colourful show-stopping main. Cook it alongside your favourite greens and top it with a chunky olive gremolata for a complete meal. The best part? It’s on the table in under 30 minutes!

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Course: Festive, Main Course, Mains, Seafood

Cuisine: Western

Diet: aleppo pepper, asparagus, blood orange, blood oranges, Green olives, honey, lemon, parsley, Salmon

Prep Time: 10

Cook Time: 16

Total Time: 26

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Citrus Salmon

1 lemon
1 orange
1 blood orange
2 tablespoons butter, room temperature
1 tablespoon honey
2 tablespoons fresh orange juice
2 garlic cloves, crushed
1 tablespoon Aleppo pepper
4 salmon fillets, skin off
Salt and pepper
2 bunches asparagus

For the Green Olive Gremolata

½ cup parsley, finely chopped
1 garlic clove microplaned
Lemon zest, optional
2 tablespoons citrus juice
4 tablespoons olive oil
¼ cup green olives, roughly chopped

Instructions

Preheat oven to 200C.
Slice 12 slices of mixed citrus, 4 slices each of lemon, orange and blood orange. With the remaining half fruits, squeeze and reserve 2 tablespoons each of lemon juice and orange juice. Set aside.
1 lemon, 1 orange, 1 blood orange
In a small bowl add the butter, honey, orange juice, garlic and Aleppo pepper and smash together to mix well. (It doesn’t matter if all the liquid doesn’t incorporate into the butter, just mix it all well.) Set aside.
2 tablespoons butter, 1 tablespoon honey, 2 tablespoons fresh orange juice, 2 garlic cloves, 1 tablespoon Aleppo pepper
Line a baking tray with baking paper. Using 8 of the citrus slices, place slightly overlapping pairs on the baking tray, reserving 4 slices. Pat the salmon fillets dry and place one fillet on top of each pair of citrus slices. Season the salmon with salt and pepper.
4 salmon fillets, Salt and pepper
Snap off the woody ends of the asparagus spears and place onto the baking tray in a single layer in between the salmon fillets.
2 bunches asparagus
Dot the butter mixture on each salmon fillet and in and around the asparagus. Top each salmon fillet with 1 of the reserved citrus slices.
Place the tray in the oven and bake for 12-15 minutes for individual fillets (or 15-18 for a whole side), or until the salmon is cooked through and flakes easily*, and the asparagus is tender.
While the Citrus Salmon is baking, prepare the Green Olive Gremolata. Add the finely chopped parsley to a bowl and microplane in the garlic and lemon zest, if using. Add the lemon juice and the olive oil, followed by the green olives, and mix together (you shouldn’t need to season with salt if you’re serving it with the marinated citrus salmon). If the ingredients are not slightly clumping together, add a teaspoon more of olive oil and mix again. Set aside.
½ cup parsley, 1 garlic clove microplaned, Lemon zest, 2 tablespoons citrus juice, 4 tablespoons olive oil, ¼ cup green olives
When the salmon is cooked through to your liking and the asparagus is tender, remove the baking tray from the oven. Salmon is cooked when its no longer translucent and it gives and starts to flake when you gently press the top of the fillet*.
Spoon some of the Green Olive Gremolata over the salmon fillets and serve with extra gremolata on the side.

Cook along with me

Notes

The rule of thumb when cooking salmon is to bake it for 4-6 minutes per half inch of thickness in a 190C degree oven. Salmon is cooked through when it’s no longer translucent and flakes when pressed.

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Nutrition