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 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings2
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

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
Protein27 g
Fat40 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!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!