Italian Salmon with Parsley-Caper Gremolata
Crisp-skinned salmon sits over tender zucchini and green beans, finished with a punchy parsley, garlic, lemon, and caper sauce.
Fits Celiac, Hashimoto's, PCOS and 11 more diets
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Ingredients
- 180 g skin-on salmon fillet
- 1 zucchini, cut into ribbons
- 120 g green beans, trimmed
- 1.5 tbsp olive oil
- 15 g fresh parsley, finely chopped
- 1 clove garlic, finely grated
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp capers, rinsed and chopped
- ¼ tsp salt
Method
- Salt the salmon and pat its skin dry.
- Mix parsley, garlic, lemon zest, juice, capers, and olive oil.
- Sear salmon skin-side down until crisp, then turn and finish cooking.8 min timer
- Remove salmon; sauté zucchini and green beans until tender-crisp.6 min timer
- Spoon parsley-caper gremolata over the vegetables and salmon.
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This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Keto recipes, Low-GI recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Italian recipes.