• baby bella mushrooms bella mushrooms
  • bok choy 2-3 heads bok choy, trimmed and cut into 1" slivers
  • extra virgin olive oil 3 tablespoons extra virgin olive oil
  • fennel bulbs 2 medium fennel bulbs, cored and sliced into 1/2" thick wedges
  • fresh flat leaf parsley 1/2 cup packed fresh flat leaf parsley, coarsely chopped
  • garlic 1 tablespoon garlic, finely chopped
  • ground pepper 1/4 teaspoon ground black pepper
  • juice of lemon juice from one organic lemon
  • kosher salt 1/2 teaspoon kosher salt
  • lemon zest Pinch of kosher salt
  • pistachios 1 tablespoon finely organic grated lemon zest
  • red onion 1/2 cup salted shelled pistachios, coarsely chopped
  • salmon filets 1/2 medium red onion, thinly sliced
  • 4-6 oz. skinless salmon filets
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How to make it

  1. Preheat oven to 400.
  2. Use a rimmed baking sheet, you can line with foil for easy cleanup.
  3. Place salmon on cutting board and drizzle lemon juice over top of salmon and a pinch of kosher salt and black pepper.In a bowl toss fennel, onion, mushrooms, olive oil, salt, and pepper.
  4. Spread the vegetables evenly and roast for 15 minutes. Toss bok choy in an empty bowl and coat with any remaining oil that is in the bowl.
  5. Remove pan and toss bok choy over top of veggies, cook an additional 6-10 minutes.
  6. Remove pan from oven and push vegetables into a pile to make a bed for the salmon.
  7. Place the fillets on top of vegetables, spaced evenly.
  8. Return pan to oven and roast for 10-15 minutes.
  9. Combine all ingredients in a bowl.
  10. Serve salmon and vegetables plated and topped with gremolata.