• Wild-Caught Alaskan Salmon (2 - 6 oz. filets)
• Lemons
• 1 bunch Parsley
• Garlic
• 1.25 lbs Red Potatoes
• 1 lb Brussels Sprouts
• Red Onions

• Salt and Pepper
• Olive Oil
• Parchment Paper
• Sheet Pan

Instructions:

1. Thaw salmon in advance. 
2. Preheat the oven to 450. Line sheet pan with parchment paper.
3. Prepare vegetables by scrubbing potatoes and cubing them. Wash and trim Brussels sprouts. Thinly slice 1 red onion.
4. Prepare the Gremolata: Using vegetable peeler, remove peel in long strips from 1 lemon. Mince lemon peel. Transfer to a small bowl. Mix in parsley and 1 clove of garlic. 
5. Drizzle olive oil over salmon and season salmon with salt and pepper. Place salmon, skin side down, on 1/3rd of parchment paper lined baking sheet. Top with Gremolata.
6. On the remaining 2/3rds of the baking sheet, spread out potatoes, Brussels and onion.  Drizzle with olive oil and season with salt and pepper
7. Bake until salmon is cooked through, about 12 to 15 minutes and remove from the oven and place on a plate.  Continue cooking veggies for another 15-20 minutes or until fork tender.