Seared Salmon with Pistachio Gremolata

Perfectly seared salmon topped with a vibrant pistachio, mint, and orange zest gremolata.

2026-05-28T11:19:03.113Z • 10 min prep + 15 min cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 12 oz salmon fillets (Atlantic, sockeye, Coho, or Chinook)
• 3 tbsp olive oil (divided)
• 1/8 tsp salt (divided)
• 1/4 cup roasted salted pistachios, (or almonds for low-fodmap) finely chopped
• 2 tbsp fresh parsley, chopped and divided
• 1 tbsp fresh mint, chopped
• 1 tbsp orange zest
• 1 tbsp green onions (green part only)
• herbed quinoa Side:
• 1/2 cup quinoa
• 1/4 tsp dried marjoram
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/2 tbsp sumac

Instructions

1. Prepare the quinoa per package directions.
2. For the pistachio gremolata: combine pistachios, parsley, mint, orange zest, 1 tbsp olive oil, and green onions in a small bowl. Set aside.
3. Season salmon with 1/8 tsp salt.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add salmon skin-side up and cook for 3 minutes.
6. Flip salmon and cook for another 3 minutes, just until salmon flakes easily.
7. Once quinoa is done cooking, add the dried herbs, 1/2 tbsp olive oil, 1 tbsp of chopped parsley, 1/8 tsp salt and the sumac (to taste). Stir to combine.
8. Serve salmon immediately topped with pistachio gremolata with the side of quinoa.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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