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Oven-Baked Salmon with Walnutty Gremolata Sauce
- 12 hours
- 9 ingredients
- Walnuts
- Easy
- servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound wild salmon fillet (divided into 4 pieces)
- Kosher salt and freshly ground black pepper
- 1/2 cup Diamond of California® walnuts, toasted and finely chopped
- 1/2 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
The Steps
- Preheat the oven to 350°F. Coat the bottom of a 10-inch square baking dish with the olive oil.
- 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.
- Meanwhile, in a small bowl, combine the walnuts, olive oil, lemon juice, parsley, lemon zest and garlic and stir well. Set aside or refrigerate, tightly covered, for up to 12 hours. Bring to room temperature before serving.
- To serve, spoon the sauce evenly over the top of the warm salmon steaks. Garnish with a parsley sprig and serve immediately.
RECIPE CONTRIBUTED BY CALIFORNIA WALNUT COMMISSION
