Find Brunch Right Now

Roasted Salmon with Hemp Seed Gremolata

After a few cooking sessions with my friend chef Lindsey Becker Roehl, I’m begrudgingly admitting that cooking can be fun and easy. She’s taken pity on a few of my domestically challenged New York girlfriends and hosts us at her Upper East Side apartment for wine and cooking nights.

I love that all of Lindsey’s recipes are extremely healthy and easy to recreate; she takes the time to point out tips and tricks for the busy working girl on a budget. Andrea has since bought a Magic Bullet and has cooked dinner for her boyfriend and I have actually turned off my oven for the first time in six months. We’re making progress!

IMG_0384

Cooking fish has always intimidated me, but it actually can’t be easier. Lindsey recommends baking salmon on a foil-lined sheet tray to make clean up a breeze.

For this particular recipe, she topped the fish with an antioxidant-filled gremolata, basically a fancy name for an herb salad. The gremolata looked as good as it tasted and makes this easy dish seem upscale.

Ingredients:

  • Four 6 oz portions of wild salmon
  • 3 Tbsp extra virgin olive oil, divided
  • Salt and pepper
  • 1 bunch parsley, washed and dried
  • ¼ cup hemp seeds
  • 1 clove garlic, minced finely or grated
  • 1 lemon

Directions:

  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.  
  2. 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!
  3. Cut the leaves off the bunch of parsley and chop finely. Add to a bowl along with the hemp seeds, garlic, and zest of one lemon. Stir in one tbsp fresh lemon juice and 1 ½ tbsp extra virgin olive oil. Season with ¼ tsp salt and stir to combine thoroughly.
  4. Spoon two tbsp of the gremolata on top of the salmon and serve.

Ally

Ally is a Brooklyn-based marketing pro with a passion for food and fitness. You'll most likely find her at her local brunch haunts and coffee shops, always with a book in hand.

Share your thoughts!

Your email address will not be published. Required fields are marked *

We Think You'll Like
Expository Essay Prompts High School