When I think of meals that feel special but are secretly simple, this Mediterranean Orange Salmon lands right at the top. Warm spices, juicy citrus, flaky roasted fish, and a vibrant olive gremolata spooned over the top. It’s the kind of dish that looks fancy, tastes incredible, and still comes together in under 30 minutes.
I actually came up with this after one of my slow Saturday farmer’s market walks. We didn’t have a plan, just a craving for something bright, herby, and a little different. I saw a bunch of parsley, a bin of Castelvetrano olives, and the most beautiful dried oranges and boom. Dinner practically wrote itself.
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Why You’ll Love This Recipe
Ready in under 30 minutes – Feels fancy, but it’s weeknight-friendly. Yes, you can have your omega-3s and still make bedtime.
One pan – Minimal dishes, zero stress. It’s giving “effortless elegance,” with no sink full of regret.
Citrusy, savory, and herby – Hits every Mediterranean flavor note: bright, bold, and balanced.
Naturally gluten-free & packed with healthy fats – A feel-good meal that tastes like a treat.
Meal prep magic – That citrus-olive gremolata keeps like a dream in the fridge and makes everything it touches better.
Mediterranean Orange Salmon with Citrus-Olive Gremolata Video
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Ingredient Notes & Tips
Salmon fillets: Skin on or off—your call. I use about 4–5 fillets. Look for fresh, firm salmon if you can.
Citrus: We’re using orange zest and juice in the marinade, and lemon in the gremolata. Fresh is a must, it brightens every bite.
Spices: Cumin, coriander, and paprika bring warmth and depth. They pair beautifully with the sweet citrus.
Olive oil: Use good-quality extra virgin. It’s used both for roasting and in the gremolata.
Castelvetrano olives: Tender, buttery green olives that give a salty pop without being briny or overpowering.
Parsley + garlic + lemon: Classic gremolata components that make everything taste fresh and punchy.
Purple Bell Pepper: I found these at the farmer's market and had to try them. They are sweet with a little tang similar to berries. You can definitely sub these with any other bell peppers since I know they are hard to find.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Whisk marinade ingredients and brush over salmon.
Step 2: While that marinates, wash and slice your bell peppers.
Step 3: Roast salmon and peppers uncovered at 400°F for 12–15 minutes.
Step 4: While roasting, mix gremolata: parsley, olives, garlic, lemon, olive oil, salt and pepper.
Step 5: Spoon gremolata over warm salmon just before serving.
Step 6: Serve hot and enjoy!
Substitutions & Variations
No castelvetrano olives? Swap in kalamata olives or even manzanilla—just chop ‘em smaller and use a lighter hand. They’re saltier and bolder, but still delicious.
Try a different herb – No parsley? No problem. Basil would bring a fresh twist to the gremolata—just don’t go overboard.
Switch up the veggies – No bell peppers? Try zucchini, asparagus, broccolini, or even cherry tomatoes. Just aim for quick-cooking veggies that roast well in under 25 minutes. Sheet pan dinners are nothing if not veggie-flexible.
FAQ
Yes, just thaw it fully and pat dry before marinating. Fresh is best, but frozen works in a pinch.
You can sub with bottled lemon juice or orange juice, but the zest adds a lot of flavor, don’t skip it if you can help it.
Absolutely. It keeps well in an airtight container in the fridge for up to 3 days.
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⭐️ Recipe
Mediterranean Orange Salmon with Citrus-Olive Gremolata
Ingredients
For the Salmon
- 4 salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon orange zest
- ⅓ cup juice from orange
- ½ teaspoon ground coriander
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 medium bell peppers
For the Citrus-Olive Gremolata
- ½ cup chopped flat-leaf parsley
- ⅓ cup chopped Castelvetrano olives
- 1 garlic clove minced
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ cup olive oil
- Salt + black pepper to taste
- Optional: pinch of red pepper flakes
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment.
- Make the marinade: In a small bowl, combine olive oil, orange zest and juice, cumin, coriander, paprika, salt, and black pepper.1 tablespoon olive oil, 1 tablespoon orange zest, ½ teaspoon ground coriander, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon black pepper
- Marinate the salmon: Place the salmon fillets on the prepared pan and brush generously with the marinade. Let them rest at room temperature for 10–15 minutes to absorb the flavors.4 salmon fillets
- Wash and slice the bell peppers into medium strips.
- Roast the salmon: Place the pan in the oven and roast for 12–15 minutes, or until the salmon flakes easily with a fork. Thinner fillets will cook faster.
- Make the gremolata: In a bowl, mix the chopped parsley, olives, garlic, lemon zest, lemon juice, and olive oil. Season to taste with salt and pepper. Stir until combined and bright green. Add red pepper flakes if you like heat.½ cup chopped flat-leaf parsley, ⅓ cup chopped Castelvetrano olives, 1 garlic clove, Zest of 1 lemon, Juice of ½ lemon, ¼ cup olive oil, Salt + black pepper to taste, Optional: pinch of red pepper flakes
- Assemble and serve: Remove the salmon from the oven. Plate and spoon the citrus-olive gremolata generously over the top. Serve immediately with roasted vegetables, rice, couscous, or a simple salad.
Video
Notes
How to Store & Reheat
- Store: Keep leftover salmon in an airtight container for up to 2 days.
- Reheat: Gently reheat in a skillet over low heat or eat cold flaked into a salad.
- Gremolata: Store separately; drizzle fresh when ready to eat.
Harry J says
That looks great! That Salmon is so juicy. What would you say the secret is to getting the salmon that juicy?