Moroccan Salmon With Pistachio Gremolata
Salmon fillets rubbed with cumin, paprika, coriander, cinnamon, turmeric, garlic, and lemon zest roast in just 12–14 minutes for tender, flaky fish. A quick pistachio‑mint gremolata adds bright crunch and herb‑fresh flavor for an easy, healthy dinner.
Servings: 4 servings
Calories: 425kcal
Ingredients
Salmon
- 1 ½ lbs salmon fillets
- 3 tbps olive oil
- 2 garlic cloves minced
- ¾ teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- ⅛ teaspoon nutmeg
Pistachio-Mint Gremolata
- ¼ cup shelled pistachios toasted and chopped
- 2 tbsps fresh mint chopped
- 2 tbsps parsley chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice or more to taste
- 1 tablespoon extra-virgin olive oil
- salt to taste
Instructions
Salmon
- Heat the oven to 350℉.
- Create the spice. In a small bowl, combine the oil, garlic, salt, ginger, turmeric, paprika, cumin, coriander, nutmeg, and pepper. Stir until smooth.3 tbps olive oil, 2 garlic cloves, ¾ teaspoon kosher salt, ½ teaspoon ground ginger, ½ teaspoon ground turmeric, ½ teaspoon sweet paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon ground black pepper, ⅛ teaspoon nutmeg
- Line a baking sheet with parchment paper or foil if your pan is not non-stick.
- Pat the salmon dry with paper towels and place it skin side down (if using fillets with skin).1 ½ lbs salmon fillets
- Pour the spice mixture over the salmon, making sure to coat the sides as well. Let the salmon rest 10 minutes or up to 24 hours, if desired.
- Place the salmon in the middle rack of the oven and roast for 12-15 minutes until it is cooked through and flakes easily with a fork.
Pistachio-Mint Gremolata
- While the salmon cooks, make the gremolata.
- Toast the pistachios in a hot pan on the stove until they are just starting to turn golden brown. Remove and cool. Chop coarsely.
- In a small bowl, combine the pistachios, mint, parsley, lemon zest, lemon juice, olive oil, and salt. Set aside.
Finish
- When the salmon is done cooking, remove the salmon to a plate.
- Top with the gremolata and serve.
Notes
Store the cooked salmon in an airtight container for up to 3 days in the refrigerator.
Reheat at 325°F for 5–7 minutes or gently in a skillet or microwave. Note that the pistachios will not stay crisp.
If you’re cooking for a crowd, roast the salmon on two pans at once, but swap the rack positions halfway through for uniform heating.
Leftover salmon can be flaked into salads or used in grain bowls.
Nutrition
Calories: 425kcal | Carbohydrates: 4g | Protein: 36g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 94mg | Sodium: 515mg | Potassium: 974mg | Fiber: 2g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg
