Oven Roasted Sockeye Salmon Primavera with Artichoke Gremolata

Looking for a fun twist on a springtime salmon dish? We have the perfect sockeye salmon recipe for you. This oven roasted sockeye salmon primavera with artichoke gremolata is the perfect springtime salmon dish.

What is primavera sauce?

Primavera is a simple sauce typically made by combining ingredients like broth, cream, parmesan cheese, salt, pepper, and basil. If you don’t want too much sauce, it is also common to leave it out and toss your ingredients in parmesan cheese with the salt, pepper, and basil. 

Oven Roasted Sockeye Salmon Primavera with Artichoke Gremolata

The best part about primavera is that it pairs perfectly with our wild-caught sockeye salmon! The rich, bold flavors of sockeye salmon are complemented by the tomatoes and spices like thyme, basil, parsley, and more! The versatility of the salmon and simplicity of primavera sauce make this salmon primavera recipe so fun and easy. Add the artichoke gremolata sauce, and you'll have the perfect burst of flavor this spring!

What is gremolata?

Gremolata is a green sauce that is typically used as a dressing or garnish. It is usually made up of chopped parsley, garlic, and lemon zest, and accompanies fish particularly well. This is where our favorite salmon comes in. Our gremolata recipe uses artichokes as well, making the perfect addition to our wild sockeye salmon. The slightly nutty and bitter flavor of artichokes compliments the bold flavor profile that our sockeye salmon has. This artichoke gremolata would be the perfect topping to any meat or fish meal, but on top of our sockeye salmon primavera? There is no comparison.

Oven Roasted Sockeye Salmon Primavera with Artichoke Gremolata

Tips for Oven Roasted Salmon

The key to making this excellent recipe for sockeye salmon is knowing how to roast salmon in the oven. Oven-roasted salmon is very easy: all you have to do is bake your salmon at 400 degrees Fahrenheit in the oven for about 14 minutes. If you have larger fillets, you'll have to let it bake a few minutes more. Preparing your salmon using this method allows for your salmon to develop a colorful, crispy skin with a tender middle.

Oven Roasted Sockeye Salmon Primavera with Artichoke Gremolata

During the springtime, it is nice to have healthy meals that are quick and easy so you can still go outside and enjoy the sunshine. This oven roasted salmon primavera takes just about 30 minutes, and you can prepare your gremolata while your salmon is baking. In less than an hour, you can feed your family with tasty, heart healthy salmon this spring. Try our oven roasted sockeye salmon primavera with artichoke gremolata today!

 

Equipment Needed: 

Roasting pan 
Knife 
Cutting board 
Microplane zester
Mixing bowl

 

Sockeye Salmon Primavera with Artichoke Gremolata

Servings: 4

Keywords: Sockeye Salmon, Artichoke, Gremolata

  • Prep Time: 30 mins
  • Cook Time: 14 mins
  • Total Time: 44 mins

Ingredients

Instructions

Ingredients

Sockeye Salmon Primavera

  • 4 portions Sockeye salmon
  • 20 spears of asparagus
  • 1 pint cherry tomatoes
  • 2 roma tomatoes
  • ½ red onion
  • 3 large cloves of garlic
  • Small bunch of basil
  • Small bunch of thyme
  • Small bunch of parsley
  • 1 sprig of rosemary
  • Olive oil
  • Salt & pepper, to taste

Artichoke Gremolata

  • 2 artichokes, or one small jar
  • 2 tablespoons parmigiana
  • 1 lemon for zest
  • 1 teaspoon chili flakes
  • 1 teaspoon chopped parsley
  • 4 sage leaves
  • Salt & pepper, to taste
  • Olive oil

Instructions

For Artichoke Gremolata

  1. Finely chop cooked artichokes and place in bowl.
  2. Finely cut the sage leaves and add in with the artichokes.
  3. With the artichokes add zest of lemon, parmigiana, chili flakes , and reserved parsley.
  4. Add olive oil and mix well.

For Salmon

  1. Preheat oven to 400.
  2. On a cutting board clean the ends of the asparagus by cutting 2 inches off the ends of the stalks and set in baking pan.
  3. Cut the roma tomatoes in half and spread the cherry tomatoes around the pan.
  4. Thinly slice 3 cloves of garlic and the half of red onion, paper thin evenly spread 3/4th of the mixture on top of the asparagus and tomatoes . Drizzle with olive oil and salt and pepper throughout the pan.
  5. Rough chop parsley(reserve 1 tbsp for gremolata) and and pick the thyme, rosemary and basil leaves.
  6. Place the salmon, lightly olive oil, salt and pepper.
  7. sprinkle the chopped parsley and thyme, rosemary and basil around the pan making sure to evenly distribute.
  8. Place in oven at 400 for 14 minutes for portions and 18 minutes for large fillets.
  9. While the salmon is cooking make your artichoke gremolata.
  10. Serve with the Artichoke Gremolata.

 

Chef Nicole in front of water and treeline

AUTHOR PROFILE

Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

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