Salmon Fillets with Gremolata - alive magazine
(Shown served with Confetti Rice) 2 – 6 oz (170 g) wild salmon fillets Extra-virgin olive oil Sea salt and black pepper Gremolata 2 Tbsp (30 mL) fresh parsley…
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Spoon
- Measuring spoon
Ingredients
- n fillets
- Extra-virgin olive oil
- Sea salt
- black pepper
- 2 Tbsp (30 mL) fresh parsley, minced
- 1 small garlic clove, minced
- Grated zest from 1/2 lemon
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