I Let the Farmers Market Decide Dinner | Easy Mediterranean Salmon

When I want a meal that feels fancy but takes less than 30 minutes, this Mediterranean Orange Salmon is my go-to. It’s flaky roasted salmon topped with a vibrant olive and parsley gremolata, infused with warm spices and sweet citrus. Elegant, easy, and absolutely packed with flavor.

This dish was inspired by my stroll through the farmers market. No plan, just a craving for something fresh and herby. When I spotted juicy oranges, Castelvetrano olives, and bright bunches of parsley, this salmon recipe practically created itself.

Get full recipe with option to print, adjust servings, or convert to metrics here: https://lolajayyum.com/mediterranean-orange-salmon-with-citrus-olive-gremolata/

Recipe Highlights

Ready in under 30 minutes
Mediterranean flavors with citrus & olives
Healthy, vibrant, and easy to make

If you’re looking for a simple salmon recipe that looks impressive and tastes amazing, give this one a try!

#MediterraneanSalmon #FarmersMarketRecipe #EasyDinnerIdeas #HealthyDinner #SalmonRecipe

Some of my other Mediterranean Recipes: https://lolajayyum.com/mediterranean-orange-salmon-with-citrus-olive-gremolata/

Mediterranean Shawarma Pizza: https://youtu.be/_j_nUkr9ZV8
Super Crispy Oven Baked Chicken: https://youtu.be/f0c9pQUNLWg
Mediterranean Branzino: https://youtu.be/aqiqtvcqBpc
Easy Mediterranean Bowls: https://youtu.be/wcdVj0wB2oo

Why I switched my family over to the Mediterranean diet: https://youtu.be/WUADS4ryEkU

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Chapters:

00:00 Intro
00:13 Farmer’s market
00:48 Marinate Salmon
1:48 Prepare peppers and bake
2:21 Make Gremolata
3:06 Finish & Serve

Disclaimer: I am not a doctor, registered dietitian, or medical professional. The information shared on this channel is for informational and educational purposes only and is based on my personal experiences, research, and opinions. It should not be considered medical advice or a substitute for professional consultation, diagnosis, or treatment. Always consult with your physician or a qualified healthcare provider before making any changes to your diet, lifestyle, or health routine. Reliance on any information provided by this channel is solely at your own risk.

Hey there, if you’re new here, I recently switched my family over to the Mediterranean diet just to feel better and eat better. And today is an easy salmon dish that’s baked in the oven with a juicy sauce and some gremolata. It’s healthy and super easy. Saturday morning, farmer’s market runs have become my ritual lately. I’ve been trying to trust my instincts more in the kitchen to cook from feels, not from rules. And that’s how this dish came together. I didn’t have a plan when I walked in. I just knew I wanted something fresh. I saw a big bunch of parsley and I grabbed some of that. And I saw these really cute purple peppers and knew I had to use them. I spotted these dried oranges and that’s when the idea hit me. Something citrusy, something savory. And then I saw the salmon and suddenly the whole dish came together. We’re starting with a simple but powerful marinade and a small bowl. You’re gonna whisk together some olive oil as well as some cumin, coriander, paprika and a little salt and pepper. And I’m adding in about two teaspoons of fresh orange zest and the juice of half of an orange. This combo is smoky, it’s citrusy and earthy and it makes the salmon incredibly flavorful without overpowering it. Place your salmon fillets in a baking dish. And I’m using salmon fillets with the skin on but it’s totally optional. You can do skin on or skin off. That’s just what I had. And then you’ll just pat it dry with a paper towel just to release any extra moisture. I’m just gonna take the marinade and just put it on each piece. I’m gonna save a little bit of this for the peppers that I’m gonna slice after this. And I’m just slicing my bell peppers into medium strips. And I had never seen purple bell peppers before this and the farmer that grew them described them as sweet with like a slightly tanky flavor, similar to berries. So I knew I had to try them. Top everything with the reserved marinade and it’s ready for the oven. And I preheated my oven to 400 degrees Fahrenheit. I’m gonna bake this for about 12 to 15 minutes depending on the thickness of your salmon. While our salmon’s in the oven, I’m gonna make a citrus olive gremolata that you can serve on the side or put right on top of the salmon. (upbeat music) We’re gonna start by chopping a washed and fresh bunch of parsley and adding that into a medium bowl. And I’ve got some Castelvetrano olives but you can use whatever olives that you like. And I know olives are not typical in a gremolata but one I love olives and I love the briny addition that it adds to the dish. I’m gonna add in some fresh garlic, one large clove, and then I’ve also got some olive oil, the zest of a lemon, as well as the juice of the whole lemon. And I’m adding in just a little salt and pepper just because the olives are briny and have some salt so you can salt to taste and give that a mix and it’s ready. And perfect timing, our salmon is ready as well. And it’s developed like this delicious sauce on the bottom of the pan. And when you serve it, you can just serve it with the salmon, with the sauce, if you have picky eaters like I do. But honestly, the only way and the correct way to eat it is with this delicious gremolata on top, the bite of like lemon and the briny olives with the fatty salmon, it’s just perfect. Let’s try this. So good guys, so good. If you’re loving these fresh, fast Mediterranean meals, hit that subscribe button. I’ve got more nourishing meals coming your way every week.