Roasted Salmon Gremolata 

PREP TIME: 5 Minutes COOK TIME: 20 Minutes | SERVINGS: 4

Ingredients 

• 1 pound salmon filet
• 2 tablespoons coconut oil or ghee, melted
• Celtic or pink Himalayan salt
• Ground black pepper
• ⅓ - ½ cup fresh lemon juice
• ½ C chopped flat-leaf parsley

Instructions

Preheat the oven to 425. Line a baking sheet with parchment paper. Rub both sides of the salmon with oil or ghee and place on the prepared baking sheet. (If the salmon has skin, place the skin inside down)

Lightly salt and pepper the filet, drizzle with the lemon juice, and sprinkle with the parsley. Bake for 20 to 25 minutes, or until the fish is opaque. 

Notes

Perfectly done fish flakes easily, and the cooked inner flesh is opaque. Undercooked fish resists flaking, and the inside is translucent. To test fish for doneness, poke the tines of a fork into the thickest portion of the fish at a 45 degree angle. Then gently pull up some of the fish. If it easily flakes and the inside is opaque, it’s done. If it does not flake when you insert the fork and/or the inside is translucent, it is not done. If your fish is underdone just continue cooking until done. Keep in mind that fish cooks fast so 1-3 minutes can make a big difference.