Parchment-baked salmon with sour cherries and parsley gremolata

Parchment-baked salmon with sour cherries and parsley gremolata

Based on 9 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

Preparation

20 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
250 g
salmon fillets
200 g
sour cherries
25 g
parsley
1
lemons
50 ml
olive oil
40 g
honey
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, fine grater, 2 bowls, parchment paper, baking dish

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How-To Videos

how-to-pit-cherries

How to pit cherries

how-to-chop-green-herbs

How to chop green herbs

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal586
Fat40 g
Protein27 g
Carb32 g
  • Step 1/3

    Preheat the oven to 150°C/300°F. Salt the salmon filets on both sides. Pit and halve cherries. Finely chop parsley and add to a bowl. Add the juice and zest of half the lemons, some olive oil, salt, and pepper, and mix to combine. Set gremolata aside.
    • 250 g salmon fillets
    • 200 g sour cherries
    • 25 g parsley
    • ½ lemon
    • 20 ml olive oil
    • salt
    • pepper
    • oven
    • cutting board
    • knife
    • fine grater
    • bowl

    Preheat the oven to 150°C/300°F. Salt the salmon filets on both sides. Pit and halve cherries. Finely chop parsley and add to a bowl. Add the juice and zest of half the lemons, some olive oil, salt, and pepper, and mix to combine. Set gremolata aside.

  • Step 2/3

    Add remaining olive oil to another bowl. Add honey and juice from the remaining lemon. Season with salt and pepper and set aside.
    • 40 g honey
    • bowl

    Add remaining olive oil to another bowl. Add honey and juice from the remaining lemon. Season with salt and pepper and set aside.

  • Step 3/3

    Place the salmon on a piece of parchment paper in a baking dish. Add cherries on top and pour the oil-honey marinade over everything. Roll and fold the parchment paper to keep all the juices in. Bake at 150°C/300°F for approx. 30 min., or until cooked through. Serve salmon with the parsley gremolata and enjoy!
    • parchment paper
    • baking dish

    Place the salmon on a piece of parchment paper in a baking dish. Add cherries on top and pour the oil-honey marinade over everything. Roll and fold the parchment paper to keep all the juices in. Bake at 150°C/300°F for approx. 30 min., or until cooked through. Serve salmon with the parsley gremolata and enjoy!

  • Enjoy your meal!

    Parchment-baked salmon with sour cherries and parsley gremolata

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