Lemon Dill Salmon with an Olive Gremolata
Created for Evergreen 2025
When I set my Yom Tov table for Sukkos, I always try to include something that feels elevated but still deeply comforting and this Lemon Dill Side of Salmon with Olive Gremolata is just that. The salmon roasts gently over a bed of sliced lemon and fresh dill, soaking in all the brightness while staying perfectly moist. I love finishing it with a generous spoonful of olive gremolata. It brings this beautiful burst of flavor and an elegant, briny contrast that makes the whole dish feel thoughtfully layered. It’s simple to prepare, yet it carries the kind of quiet sophistication that makes it shine on a Yom Tov table shared with loved ones beneath the schach.
INGREDIENTS
2.5-3 lb side of salmon (preferably baby salmon)
3 lemons
4 dill sprigs
1/4 cup olive oil
4 cloves garlic
Zest of 1 lemon
1/2 tsp kosher salt
Pinch of black pepper
OLIVE GREMOLATA
1/2 cup olives - finely chopped
2 tablespoons fresh parsley- chopped
1 tablespoon fresh dill - chopped
2 cloves garlic - crushed
Zest and juice of 1 lemon
2 tablespoons capers - chopped
1 small shallot - finely diced
1/2 tsp kosher salt
Pinch of red pepper flakes
1/4 cup extra virgin olive oil
1/4 cup unsalted almonds
INSTRUCTIONS
Preheat your oven to 425°.
Line a baking sheet with parchment paper and set aside.
Zest 1 lemon and reserve the zest for later use.
Slice the 1 zested and 2 unzested lemons into thin rounds.
Arrange the lemon slices in a single layer on the lined baking sheet.
Scatter the dill sprigs over the lemon slices.
Place the salmon fillet on top of the lemon-dill bed.
In a small bowl, mix together olive oil, crushed garlic, zest of 1 lemon that was set aside, salt, and pepper.
Brush the garlic oil mixture generously over the salmon.
Bake the salmon for 25 to 30 minutes, depending on thickness, until cooked through and flaky.
OLIVE GREMOLATA
In a bowl, combine the chopped olives, parsley, dill, garlic, the zest and juice of the remaining lemon, capers, shallot, salt, red pepper flakes, and olive oil.
Mix well and adjust seasoning to taste.
Just before serving, stir in the chopped almonds to preserve their crunch.
Spoon the olive gremolata over the warm salmon and serve immediately, letting the bright, briny topping complement the lemony roasted fish.