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Gremolata Crusted Salmon with Tahini Kale Caesar

the perfect herby salmon and savory salad for warm summer nights
Course: Dinner
Keyword: caesar, dairy-free, dressings, gluten-free, kale, paleo, protein, salmon, side dishes, sugar-free, tahini caesar
Servings: 4

Ingredients

For the Salmon

  • 1 bunch parsley (about 3/4 cup chopped)
  • 1 bunch basil (about 3/4 cup chopped)
  • 1 tsp dried oregano
  • 1 medium lemon, juiced
  • 2 cloves garlic, minced
  • pinch of salt
  • 1/2-1 tsp fresh cracked pepper
  • 1/3 cup olive oil
  • 4 center-cut salmon filets

For the Tahini Kale Caesar

  • 1/4 cup tahini
  • 3 tbsp fresh lemon juice (about 1/2 lemon)
  • 2 cloves garlic, chopped
  • 1 tbsp dijon mustard
  • 2 tbsp avocado oil mayo (or 1 raw egg, if you can eat raw foods)
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked pepper
  • 1/4-1/2 cup olive oil
  • 1/4 cup nutritional yeast or parmesan cheese
  • 12 oz kale, shredded with thick stems removed

Instructions

For the Salmon

  • Preheat the oven to 375ºF. Line a baking sheet with 2 layers of overlapping tin foil, making the tin foil a little longer than the sheet pan (the extra edges will be used to fold up over the salmon). In a small bowl, whisk together the parsley, basil, oregano, lemon, garlic, salt, pepper, and olive oil.
  • Spray or drizzle the tin foil with olive oil. Lay the salmon filets down the center of the top piece of tin foil. Pour the gremolata mixture over the salmon filets. Gently fold the tin foil over the salmon and seal the edges.
  • Bake until salmon is just cooked-through, about 25-30 minutes. Remove from the oven and turn the broiler on. Baste the salmon with the juices from gremolata. Return the salmon, uncovered, to the oven and place under the broiler for approximately 3-5 minutes, or until caramelized and very golden.

For the Tahini Kale Caesar

  • Combine all of the ingredients, except for the kale, in a blender. Puree until smooth. If the tahini dressing feels a little thick, you can add water--1 tbsp at a time--until you reach your desired consistency.
  • Coat your prepped kale with a thin layer of the dressing, tossing with tongs thoroughly so that all the kale is evenly coated.
  • Serve the hot salmon alongside the salad. Enjoy!