Beth Manos Brickey’s Slow-Roasted Salmon with Meyer Lemon Gremolata Recipe

SERVES 4 If you aren’t familiar with our pal Beth Manos Brickey of the clean-food blog Tasty Yummies, here’s your chance to get the flavor of her cooking. With this recipe, guiltless indulgence is yours.


1 1/2 to 2 pounds wild caught salmon filet, center cut, skin on or off, pin bones removed

2 tablespoons extra-virgin olive oil, plus a little more for greasing

2 meyer lemons, sliced

Several springs fresh dill, plus more for serving

Sea salt and freshly ground pepper

1 recipe Meyer Lemon Gremolata (optional; see below)


Preheat the oven to 275ºF. Let the salmon come to room temperature for 15 to 20 minutes. Lightly grease a glass baking dish with olive oil or line a baking sheet with parchment paper.

Layer the lemon slices in the baking dish in a single even layer. Top with a few dill sprigs. Set the salmon filet over top, if skinned, skin side down. Drizzle with olive oil. Season with salt and pepper. Place a few more dill springs on top.

Roast for 30 minutes or until a fork inserted in the thickest part of the fish easily cuts through with no resistance and the flesh separates easily from the skin. (It’s okay if the top of the fish has a slightly raw look; this is the result of the low roasting temperature; it will be cooked inside.) Remove the salmon filet and discard the lemon slices and the dill spring. Top with fresh dill springs, transfer the salmon to a platter, breaking it into large pieces as you go.

Serve warm, room temperature, or cold and top with the gremolata.


Meyer Lemon Gremolata

This easy, citrusy topping adds flavor to any fish dish.


1/2 cup finely chopped flat-leaf parsley leaves (from about 1 loosely packed cup)

Zest of 2 Meyer lemons or regular lemons 

1 small clove garlic, peeled

Sea salt and black pepper


Place the finely chopped parsley into a small bowl. Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley. Using the same grater (no need to wash it), grate just the bright yellow zest from the two lemons on top of the garlic. Mix well with a fork. Season very lightly with sea salt and black pepper.


About the Author


Beth Manos Brickey
 Yogi, Nutritional Therapist, Conscientious Omnivore, Champion of Sea Salt, Real/Whole Food Based, Intuitive Eater + Cook
Beth, our fave SoCal-based clean-food warrior and author of the Tasty Yummies blog, creates nourishing meals made from largely plant-based whole foods that are gluten and dairy free. She encourages her readers to choose foods and activities that will nourish both body and soul, as she began to do after being diagnosed with autoimmune disease. Her recipes have been featured in Better Homes & Gardens, America’s Test Kitchen, Huffington Post, GFF Magazine and others. Beth also hosts yoga and wellness retreats, and is beginning her practice as a Certified Nutrional Therapist. 
Want more tasty recipes from Beth and our other favorite GF leaders? Order a subscription to GFF today, just in time for our winter/GF Power Chicks special issue!

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