Foodie Friday: Pistachio Gremolata with Seared Salmon


I made this recipe a few weeks ago when my boyfriends parents were in town. I found it in a cookbook for cooking with fresh herbs. This recipe came out perfectly. It was fresh, lite, and a great start to spring. This recipe is fairly each but making the gremolata is a little time consuming when everything is chopped by hand. I written the directions with things that I changed to make things easier.



  • ⅓ C. Roasted Salted Pistachio – Finely Chopped
  • ⅓ C. Fresh Parsley – Chopped
  • 2 Tbs. Fresh Mint – Chopped (Mint from TexSelect Farms)
  • 1 Tbs.Fresh Orange Zest
  • 1 Tbs. Olive Oil
  • 2 Cloves Minced Garlic
  • ⅛ Tsp. Sea Salt


  • Salmon Filets (I used four, 6 oz. fillets)
  • 1 Tbs. Olive Oil (If you are using fewer than four fillets, use less oil)
  • Sea Salt – To Taste
  • Black Pepper – To Taste


  1. Mix all ingredients for the gremolata, set aside for later.
  2. Lightly coat salmon fillets in salt and pepper.  
  3. Heat oil in non stick pan to medium heat, in an electric skillet this is about 325-350 F. Place the salmon in the pan skin side down, cook for 3 minutes or until salmon is cooked halfway through then flip over and cook for an additional 3 minutes. If the sides are still showing uncooked you can lay the fillets on their sides briefly (30 seconds).
  4. Once salmon is cooked through, plate and top with gremolata.If you enjoy my blog please consider buying me a cup of coffee.

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