I know not everyone loves beets, but personally, they’re easily among my top five favorite vegetables. Because I grow them in the garden and also often times bring a bunch home from the farmers market, I tend to find myself with piles of beautiful beet greens and am always looking for creative ways to use them.
That’s where this roasted salmon with beet green gremolata comes in.
I’m a huge fan of simple condiments like gremolatas, pestos, and hummus. They have a way of transforming an otherwise simple meal into something that feels fresh, vibrant, and just a little bit special. Even better when they’re made from ingredients that are so often overlooked.
I love trying to make the most of every vegetable that makes it into our kitchen. Different parts of a plant offer their own unique flavors and nutrients, and using the leaves as well as the roots when possible is a simple way to reduce waste while getting more from each harvest.
This bright, lemony beet green gremolata comes together in just minutes and pairs beautifully with slow-roasted salmon. But don’t stop there – it’s equally delicious spooned over roasted vegetables, grilled chicken, steak, or even folded into warm grains for an easy weeknight meal.
Step by Step Instructions for Slow Roasted Salmon with Beet Green Gremolata
Gather all ingredients: Beet greens, salmon, lemon, walnuts, extra virgin olive oil, garlic, fine sea salt, black pepper.
Remove the pin bones from the salmon if needed.
Drizzle the salmon with 1 Tbsp olive oil and season with salt and pepper. Roast for 18-22 minutes or until just done.
Toast the walnuts.
Finely chop the toasted walnuts with a knife or pulse them in a small food processor.
Briefly cook the beet greens in lightly salted boiling water for 20-30 seconds.
Remove the beet greens with a slotted spoon and immediately transfer them into an ice bath to stop the cooking process and preserve the bright green color.
With very clean hands, squeeze the beet greens dry, then chop finely with a knife or add to your small food processor.
Add the chopped beet greens, walnuts, garlic, lemon zest, lemon juice, olive oil, salt and pepper to a small bowl and stir to combine. (Alternatively, briefly pulse the mixture in a small food processor).
Spoon the gremolata over the warm salmon and serve!
Slow-Roasted Salmon with Beet Green Gremolata
Don't let those beautiful beet greens go to waste! This bright, flavorful gremolata transforms an often-overlooked ingredient into the perfect topping for tender, slow-roasted salmon.
6
servings15
minutes25
minutesKeep the screen of your device on
Ingredients
- For the salmon
1 1/2 - 2 lb salmon fillet (or one side of salmon), skin on and pin bones removed
1 Tbsp extra virgin olive oil
¼-½ tsp fine sea salt
A few cracks of freshly ground black pepper
- For the beet green gremolata
Greens from 1 bunch of beets, thick stems removed (about 2 packed cups)
1 clove garlic, finely minced or grated
2 Tbsp walnuts, toasted and chopped
1/4 tsp zest from an organic lemon
1 tsp fresh lemon juice
3 Tbsp extra virgin olive oil
1/4 tsp fine sea salt (or to taste)
Freshly ground black pepper
Directions
- Preheat your oven to 325F and position a rack in the center. Line a baking sheet with parchment paper. If your salmon contains pin bones, gently remove them with fish tweezers or clean needle-nose pliers reserved for kitchen use. Place the salmon skin-side down on the prepared baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with the salt and pepper. Roast for 18-22 minutes, depending on the thickness of the fillet, until the salmon is just cooked through and flakes easily with a fork. Let rest for 5 minutes before serving.
- Heat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant, about 4-5 minutes. Transfer to a cutting board, finely chop,* and set aside.
- Bring a medium pot of lightly salted water (about 1 teaspoon of salt) to a boil. Add the beet greens and blanch for 20-30 seconds, until bright green. Immediately transfer them to an ice bath to stop the cooking and preserve their vibrant color. Once cooled, use very clean hands to squeeze the greens dry to remove as much moisture as possible.
- Finely chop the beet greens, then combine them with the garlic, lemon zest, lemon juice, toasted walnuts, 3 tablespoons olive oil, salt, and pepper in a small bowl.* Let the gremolata sit for 5-10 minutes to allow the flavors to meld.
- Spoon the gremolata generously over the warm salmon just before serving. Finish with an extra sprinkle of flaky sea salt and a little lemon zest, if desired.
Notes
- *If you have a small food processor, feel free to use it to finely chop the walnuts and beet greens and combine the gremolata. Pulse just until finely chopped - avoid overprocessing, as you do not want the mixture to turn into a paste.
