Balsamic-Roasted Salmon With Artichoke Gremolata

This dish is restaurant-worthy, a cinch to make, and packed with UC remission-friendly ingredients.

by Jamie Vespa, R.D. Recipe Developer

Salmon is considered a superfood for good reason: It's a rich source of vitamin D, which may help quell inflammation in the intestines; it's packed with omega-3s, and is also a great source of lean protein. It deserves a place on every UC-friendly shopping list! Get the scoop on how we developed our UC Cooking Club recipes!

Total Time
50 min


  • 4 (6-oz.) salmon fillets
  • ½ tsp. kosher salt
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. Dijon mustard
  • 2 tsp. honey
  • ½ cup canned artichoke hearts in brine, finely chopped
  • 1 Tbsp. finely chopped pine nuts (or raw slivered almonds)
  • 1 garlic clove, minced
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh chopped parsley
  • ½ tsp. black pepper
  • 2 cups lower-sodium vegetable broth
  • 1 ⅓ cup dry pearl couscous
  • 2 cups fresh spinach
  • ¾ cup halved cherry tomatoes


    1. Place salmon in a wide-rimmed bowl and season with salt. Combine 1 Tbsp. oil, vinegar, mustard, and honey in a small bowl; stir with a whisk. Reserve 2 Tbsp., then pour remaining mixture over salmon and let stand 15 minutes.
    1. Meanwhile, combine artichokes, pine nuts, garlic, lemon juice, parsley, black pepper, and remaining 2 Tbsp. olive oil in a bowl; mix well. Set aside.
    1. Bring broth to a boil in a medium saucepan. Add couscous, reduce to a simmer, cover and cook until tender, about 15 minutes. Remove from heat and stir in spinach and tomatoes. Cover to keep warm.
    1. Preheat oven to 450°F. Place salmon on a foil-lined baking sheet and bake for 8 minutes. Remove from oven and brush with reserved marinade; place back in the oven, and bake for 5 more minutes.
    1. Divide couscous mixture evenly between each of 4 bowls. Top each serving with 1 salmon fillet and 2 heaping Tbsp. artichoke gremolata.

Nutrition Info

Per Serving: 653 calories; 23g fat; 3g saturated fat; 94mg cholesterol; 534mg sodium; 64g carbohydrate; 4g fiber; 44g protein; 7g sugar; 68mg calcium; 3mg iron; 932mg potassium
Jamie Vespa, R.D.
Meet Our Writer
Jamie Vespa, R.D.

Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.