Oven-Baked Salmon with Walnutty Gremolata Sauce

The sauce can be made while the salmon is cooking and works well with hot or room temperature fish. Make the sauce ahead for a party or stir it together at the last minute for supper in a hurry.

 

Ingredients

1 tablespoon extra virgin olive oil

1 pound wild salmon filet (divided into 4 pieces)

Kosher salt

Freshly ground black pepper

1/2 cup walnuts, toasted and finely chopped

1/3 cup extra virgin olive oil

1/3 cup freshly squeezed lemon juice

1/4 cup freshly minced parsley

2 tablespoons finely minced lemon zest

2 cloves garlic, minced

 

 

Directions

1. Preheat the oven to 350 degrees F. Coat the bottom of a 10-inch square baking dish with the olive oil.

2. Arrange the salmon steaks in the prepared pan. Season generously with salt and pepper. Bake just until opaque when flaked with a fork, about 12 minutes.

3. Meanwhile, in a small bowl, combine the walnuts, olive oil, lemon juice, parsley, lemon zest and garlic; stir well. Set aside or refrigerate, tightly covered, for up to 12 hours. Bring to room temperature before serving.

4. To serve, spoon the sauce evenly over the top of the warm salmon steaks. Garnish with a parsley sprig and serve immediately.

Oven-Baked Salmon with Walnutty Gremolata Sauce

Nutritional Information

Based on 4 servings.

Per serving:

Calories

490

Total Fat     

41g

Saturated Fat  

6g

Monounsaturated Fat

20g

Polyunsaturated Fat

13g

Cholesterol

70mg

Sodium

540mg

Carbohydrates

5g

Dietary Fiber      

1g

Protein

27g