Roasted Salmon with Pistachio Gremolata and Winter Greens Salad

Ingredients

• ---For the salmon---
• 1 (approx. 850g) side of salmon, skin on
• ½ cup dry white wine
• ¼ cup + 1 tablespoon olive oil, divided
• ½ lemon, zested
• 3 garlic cloves, smashed and roughly chopped
• ½–1 teaspoon crushed red pepper flakes
• Salt & pepper
• ---For the gremolata---
• ¼ cup pistachios, very finely chopped
• ¼ cup finely chopped parsley
• ¼ cup finely chopped basil
• ½ lemon, zested
• 1–2 garlic cloves, minced
• Salt & pepper
• ---For the salad---
• 1 lemon, juiced
• 3–4 tablespoons cider vinegar
• 1 shallot, finely minced
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 4–6 tablespoons olive oil
• Salt & pepper
• 4 heads baby gem lettuce or 2 romaine hearts
• 1 head Belgian endive
• 1 head radicchio
• 2 oranges, peeled and sliced
• ¼–½ cup chopped pistachios
• 1 cup crumbled feta cheese

Directions

1. Heat your oven to 400ºF.
2. Place the salmon into a shallow baking pan or zip top bag. Pour over the wine and ¼ cup of oil and add in the lemon zest, garlic, and crushed red pepper flakes. Season with ¾ teaspoon of salt and ½ teaspoon of pepper and arrange the fish flesh side down. Place in the fridge to marinate for 15 minutes.
3. Meanwhile, prep the gremolata by stirring together the pistachios, parsley, basil, lemon zest, and minced garlic. Season with salt and pepper and, if you’d like your gremolata to be more saucy than sprinkly, add in a few glugs of olive oil.
4. Remove the salmon from the marinade and dry the fillet off with a few pieces of paper towel. Drizzle both sides of the salmon with the remaining tablespoon of olive oil and place onto a rimmed baking pan. Season with salt and pepper and roast for 15 to 18 minutes or until the fish flakes easily when a fork is inserted into the centre of the fillet and twisted.
5. While the salmon roasts, prepare the salad. In a large serving bowl, whisk together the lemon juice, vinegar, shallot, Dijon, and maple syrup. Whisk in the olive oil and season with salt and pepper. Tear or chop the lettuces and add to the bowl. Just before serving, toss well to coat the leaves in the dressing and scatter with the orange slices, pistachios, and crumbled feta.
6. Transfer the salmon to a serving platter, scatter or drizzle with the gremolata, and serve alongside the salad.

Recipe Note: If you’re looking to get ahead, this salmon is delicious served cold. It can keep in the fridge for up to 4 days.