Orange Salmon with Citrus-Olive Gremolata

When I think of meals that feel special but are secretly simple, this 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 30 minutes.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: salmon

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 678kcal

Author: Lola Jay

Ingredients

Salmon and potatoes

4 5 oz salmon fillets skin on or off
1 lb baby potatoes halved
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
2 tablespoon extra virgin olive oil
3 oranges sliced
3 lemons sliced

Citrus herb sauce

¼ cup extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon paprika
¼ cup fresh lemon juice
¼ cup fresh orange juice

Citrus-olive gremolata

½ cup flat-leaf parsley chopped
⅓ cup Castelvetrano olives chopped
1 garlic clove minced
Zest of 1 lemon
Juice of ½ lemon
¼ cup extra virgin olive oil
Salt and black pepper to taste
Optional pinch of red pepper flakes

US Customary - Metric

Instructions

Roast the potatoes

Preheat your oven to 400F. Halve the baby potatoes and add them to a sheet pan with the garlic powder, onion powder, paprika, salt, and olive oil. Toss until evenly coated and roast for 20 minutes.
1 lb baby potatoes, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, 2 tablespoon extra virgin olive oil

Make the sauce and gremolata

While the potatoes roast, whisk together the extra virgin olive oil, kosher salt, black pepper, oregano, paprika, lemon juice, and orange juice in a small bowl. Set aside.
¼ cup extra virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon dried oregano, ¼ cup fresh lemon juice, ¼ cup fresh orange juice, ½ teaspoon paprika
In a separate bowl combine the chopped parsley, chopped Castelvetrano olives, minced garlic, lemon zest, and lemon juice. Stir in the olive oil and season with salt and pepper, and a pinch of red pepper flakes if using. Stir until bright green and glossy. Set aside.
½ cup flat-leaf parsley, ⅓ cup Castelvetrano olives, 1 garlic clove, Zest of 1 lemon, Juice of ½ lemon, ¼ cup extra virgin olive oil, Salt and black pepper to taste, Optional pinch of red pepper flakes

Add the salmon

Remove the sheet pan from the oven. Move the potatoes to one side and nestle the salmon fillets. Brush each piece of salmon generously with the citrus herb sauce. Top each fillet with a slice of orange and a slice of lemon.
4 5 oz salmon fillets, 3 oranges, 3 lemons

Bake and serve

Return the pan to the oven and bake for 14 minutes, or until the salmon reaches an internal temperature of 125F and flakes easily with a fork.
Remove from the oven and discard the citrus slices from the top of the salmon. Plate the salmon and potatoes and spoon the gremolata generously over the top. Serve immediately.

Video

Notes

Nutrition facts are only estimates.

Storage

Store leftover salmon and potatoes in an airtight container in the refrigerator for up to 2 days. Store the gremolata separately; it keeps for up to 5 days and stays vibrant. Reheat the salmon and potatoes gently in the oven at 300F for about 8 minutes. Add fresh gremolata after reheating rather than storing it on the salmon.

Nutrition

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