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Salmon with Citrus Gremolata & Vegetable Melange Bundle


Serves 2

999998 left

Wild-caught Alaskan salmon paired with bright and zesty Gremolata for a gorgeous bold finish. Serve with a deceptively easy roast of seasonal vegetables...all on one pan. Simple and elegant.

Prep time: 10 minutes Cooking time: 30 minutes Serves: 2

Each meal bundle comes with:
  • Wild-Caught Alaskan Salmon (2 - 6 oz. filets)
  • Lemons
  • 1 bunch Parsley
  • Garlic
  • 1.25 lbs Red Potatoes
  • 1 lb Brussels Sprouts
  • Red Onions
You will need:
Kitchen notes: Gremolata is an Italian chopped herb condiment. The classic version is pretty much as you see it in this recipe – finely chopped parsley, garlic and lemon zest. Gremolata is typically used to embolden stews and meats, but we also love it on fish!


  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.

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