Oven-Baked Salmon with Lemon Halves, Roasted Potato Salad, and Gremolata Sauce

Elevate your buffet or festive dinner with this Oven-Baked Salmon masterpiece, accompanied by a zesty Roasted Potato Salad and flavorful Gremolata Sauce. Ideal for Easter or Midsummer celebrations,

Ingredients

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8 servings
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Salmon:

  • 1 kg salmon fillet
  • 1.5 tbsp sea salt flakes
  • 2 tsp chili flakes
  • 2 tsp cumin seeds
  • 1 tsp granulated raw sugar
  • 2 lemons (zest from 1.5 lemons + 3 halves)
  • 1 tbsp olive oil

Roasted Potato Salad:

  • 1 kg baby potatoes
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 pinch salt
  • 200 g fresh spinach
  • 300 g sugar snap peas
  • 1 red onion

Gremolata Sauce:

  • 2 bunches fresh basil
  • 1/2 bunch fresh parsley
  • 1/2 bunch fresh dill
  • 1 clove garlic
  • 1 lemon (zest and juice)
  • 1 tsp liquid honey
  • 1/2 dl olive oil
  • 1/2 tsp salt
  • 2 pinches black pepper

Instructions

  • Preheat the oven to 200 degrees Celsius.

Roasted Potato Salad:

  • Rinse the baby potatoes and cut them in half. Peel and lightly crush the garlic cloves.
  • Place potato halves and garlic on a baking sheet, add olive oil and salt to taste. Mix thoroughly and roast in the oven for about 35-40 minutes.
  • Rinse spinach and sugar snap peas. Cut sugar snap peas lengthwise. Peel and slice the red onion. Place them in a bowl and set aside for serving.

Salmon:

  • Place the whole salmon fillet on a baking sheet.
  • In a mortar, combine sea salt flakes, chili flakes, cumin seeds, and raw sugar.
  • Wash the lemons and grate lemon zest into the mixture. Mortar together until well combined (if you don't have a mortar, mix in a small bowl).
  • Rub the spice mixture evenly over the salmon.
  • Drizzle with olive oil. Cut lemons in half and place 3 halves on the baking sheet next to the salmon. Reduce oven temperature to 175 degrees Celsius.
  • Move the potatoes down and insert the salmon into the oven above the potatoes for about 25 minutes.

Gremolata Sauce:

  • Place basil, parsley, and dill in a food processor.
  • Add peeled garlic, grated lemon zest, lemon juice, honey, olive oil, salt, and pepper. Blend until smooth. A hand blender can also be used.
  • Remove the potatoes from the oven and add spinach, sugar snap peas, and red onion. Pour the gremolata sauce over and mix thoroughly. Serve in a beautiful bowl.
  • Serve alongside the oven-baked salmon. Enjoy!
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