Superfoods Month: Baked Salmon with Gremolata Crust

baked wild sockeye salmon with gremolata crust and grape tomatoes

While this is a vegetable-centric blog, I do eat fish and wild game and I will post recipes that include these ingredients from time to time.  One of the best types of fish you can eat is salmon.  Not only is it low in calories (~300 calories per 6 oz) and saturated fat but it is also contains a wealth of nutrients.  As I'm sure you've heard before, salmon is a great source of omega 3 fatty acids (almost 90% of your daily value).  Additionally, salmon is also rich in vitamin B (3, 6, 12), vitamin D, selenium, and is rich in protein.  These nutrients help to promote a healthier heart through reducing blood pressure and blood triglycerol levels, which can reduce your risk of cardiovascular disease and stroke.  This quick and tasty recipe was taken from the Flavors of Southern Italy cookbook by Erica De Mane and was made by my lovely ladyfriend. 

Serves: 4

Prep Time: 15 min

Cook Time: 15-20 min

Ingredients:

Gremolata Crust

2 lemons, grated zest
2-3 garlic cloves, minced
1/2 cup chopped fresh parsley
2 Tbsp fresh thyme
3 Tbsp dried bread crumbs
1/4 pine nuts, ground in food processor
3 Tbsp olive oil
salt and pepper to taste

Salmon

4- 6 oz salmon fillets (preferably not farmed)
2 Tbsp olive oil
6 scallions, sliced thin (use two for garnish)
2 cups cherry/grape tomatoes
2 Tbsp white wine
1/4 cup parsley and thyme
salt and pepper to taste

Directions:

• preheat oven 500 degrees C
• combine all gremolata ingredients into a small bowl to make a nice paste
• press the gremolata onto the top of the salmon
• place salmon onto a lightly oiled baking dish
• cook salmon for 12-15 min or until the salmon is seared on the surface
• while the salmon is cooking, add remaining olive oil to skillet over medium heat
• add scallions and tomatoes and cook until tomato skins break (1-2 min)
• add white wine and remove from heat, add salt and pepper to taste
• remove the salmon from the oven and top with remaining parsley, thyme, and scallions
• surround salmon with the tomatoes