Moroccan Salmon With Pistachio Gremolata (Edit recipe)

Salmon

1. Heat the oven to 350F.
2. Create the spice. In a small bowl, combine the oil, garlic, salt, ginger, turmeric, paprika, cumin, coriander, nutmeg, and pepper. Stir until smooth.
3. Line a baking sheet with parchment paper or foil if your pan is not non-stick.
4. Pat the salmon dry with paper towels and place it skin side down (if using fillets with skin).
5. Pour the spice mixture over the salmon, making sure to coat the sides as well. Let the salmon rest 10 minutes or up to 24 hours, if desired.
6. Place the salmon in the middle rack of the oven and roast for 12-15 minutes until it is cooked through and flakes easily with a fork.

Pistachio-mint gremolata

1. While the salmon cooks, make the gremolata.
2. Toast the pistachios in a hot pan on the stove until they are just starting to turn golden brown. Remove and cool. Chop coarsely.
3. In a small bowl, combine the pistachios, mint, parsley, lemon zest, lemon juice, olive oil, and salt. Set aside.

Finish

1. When the salmon is done cooking, remove the salmon to a plate.
2. Top with the gremolata and serve.