Focaccia Gremolata-crusted Salmon Recipe
Recipe information
Make Focaccia Gremolata-crusted Salmon in just 45m. yukon gold mashed potatoes / ratatouille / aged balsamic (gluten free option available upon request)
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Ingredients
Focaccia Gremolata-Crusted Salmon
Preparation Instructions
1. Prepare the Gremolata Crust
Preheat the oven to 400°F (200°C). In a food processor, pulse the focaccia bread until it resembles breadcrumbs. Add the chopped parsley, minced garlic, lemon zest, olive oil, salt, and black pepper. Pulse until combined.
2. Prepare the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Press the gremolata mixture onto the top of each fillet, ensuring it's evenly coated.
3. Bake the Salmon
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is flaky and cooked through.
4. Make the Mashed Potatoes
While the salmon is baking, peel and chop the Yukon gold potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.
5. Prepare the Ratatouille
In a large skillet, heat olive oil over medium heat. Add zucchini, bell pepper, and eggplant. Sauté until softened, about 7-10 minutes. Stir in the tomato sauce and simmer for another 5 minutes.
6. Serve
Plate the salmon with a generous scoop of mashed potatoes and a side of ratatouille. Drizzle aged balsamic vinegar over the salmon before serving.
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