Saffron Citrus Baked Salmon

Sunlight on a plate — clean, bright, and mood-lifting.

This recipe captures the Mediterranean sun: wild salmon bathed in saffron, olive oil, and citrus, finished with a vibrant gremolata that sparkles with lemon, orange, and crushed pistachios. It’s simple food, done intentionally.

Ingredients

For the salmon:

• 4 wild salmon fillets(6 oz each)

• 2 tbsp extra virgin olive oil

• 1 tablespoon saffron latte powder, steeped in 1 tbsp hot water 

• 2 garlic cloves, finely minced 

• Zest and juice of ½ orange

• Juice of ½ lemon

• Sea salt + cracked black pepper(to season evenly)

• Thin lemon and orange slices, for baking 

For the citrus gremolata:

• Zest of 1 lemon

• Zest of 1 orange

• 2 tbsp finely chopped parsley (fresh, loosely packed)

• 1 tbsp crushed pistachios (or almonds)

• 1 tsp olive oil (to lightly bind)

• Pinch of flaky sea salt

Instructions

Preheat oven to 400°F (200°C). Line a baking dish with parchment or drizzle with olive oil.

In a small bowl, combine olive oil, saffron concentration, garlic, orange juice, lemon juice, salt, and pepper.

Arrange salmon fillets in the dish, spoon the saffron citrus mixture over each one, and tuck a few lemon and orange slices around.

Bake for 12–14 minutes, or until salmon is tender and flakes easily.

While baking, make the gremolata: combine lemon and orange zest, parsley, pistachios, olive oil, and salt.

Serve salmon warm, topped generously with citrus gremolata and an extra drizzle of pan juices.