Salmon with Citrus Olive Gremolata

Salmon with Citrus Olive Gremolata

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Indulge in a symphony of flavors with our exquisite Salmon with Citrus Olive Gremolata. This recipe features a tender center-cut filet of fresh, sustainable, wild-caught salmon, seasoned with flavor and baked to delicate perfection. What truly sets this dish apart is the vibrant olive topping, where plump Castelvetrano olives mingle with fragrant herbs, tangy lemon zest, and cold-pressed extra virgin olive oil, creating a harmonious medley of tastes and textures. Whether served as a dinner centerpiece or a light yet satisfying lunch, this Salmon with Citrus Olive Gremolata promises to transport your taste buds to the sun-drenched shores of the Mediterranean. 


  • 1 lb center-cut filet of fresh sustainable, wild salmon
  • Salt and black pepper to taste
  • 3 tablespoons fresh chopped parsley and dill 
  • Juice and zest of one lemon
  • 1 cup pitted Castelvetrano olives, sliced thin
  • ¼-½ cup Shayna’s Kitchen cold pressed extra virgin olive oil
  • 1 small shallot or scallions, finely chopped
  • 1 can of organic butter means


  1. Preheat the oven to 250 °F.
  2. Place the salmon in a baking dish, skin side down and drizzle with ½ the olive oil.
  3. Season the fish with salt, pepper and lemon zest.
  4. Bake the salmon for 30-40 minutes until the flesh is opaque and the center of the fish is firm to the touch.
  5. While the salmon bakes make the olive topping.
  6. Dice your olives. Place the olives in a bowl and toss them with the extra virgin olive oil, herbs, lemon juice, green onion, and salt and pepper. 
  7. When you have 10 min left on the timer for your salmon, pull it out and spread the butter beans around the salmon, and spoon the olive salsa evenly on the salmon pieces.
  8. Put back in the oven and cook for the last 10 min. 
  9. Serve warm or room temperature.

Note: ** I raised the temp of my oven a bit to get it to cook it a little more**



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