Salmon and Gremolata Butter
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Salmon and Gremolata Butter

Salmon and Gremolata Butter

with Broccoli Puttanesca

In this dish, gremolata — a sauce of freshly chopped parsley, zingy lemon zest and garlic — is paired with butter to create the ideal accompaniment to pan-fried salmon. It's served with a simple, savoury broccoli puttanesca.

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

227 g

Broccoli, florets

113 g

Baby Tomatoes

1 unit(s)


1 unit(s)


7 g


2 unit(s)

Garlic, cloves

30 g

Mixed Olives

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


1.5 tbsp



Nutrition Values

Calories550 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate18 g
Sugar6 g
Dietary Fiber5 g
Protein30 g
Cholesterol110 mg
Sodium520 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium150 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Medium Non-Stick Pan
Paper Towel



Before starting, wash and dry all produce. Peel, then thinly slice shallot. Cut broccoli into bite-sized pieces.Peel, then mince or grate garlic.Finely chop parsley. Zest, then juice lemon. Halve tomatoes.Drain olives, reserving olive brine. Halve olives.

Cook broccoli puttanesca

Heat a large non-stick pan over medium-high heat. When hot, broccoli and 1/4 cup (1/3 cup) water. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tbsp (2 tbsp) oil, then shallots, tomatoes, olives with their brine and half the garlic. Cook until veggies soften, 3-4 min.Remove from heat. Season with salt and pepper, to taste. Cover to keep warm.

Start salmon

Meanwhile, heat a medium non-stick pan (use a large non-stick pan for 4 ppl) over medium-high heat. While the pan heats, pat salmon dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook until golden-brown on all sides and salmon is cooked through, 5-7 min.**

Finish salmon and make gremolata butter

Remove the pan with salmon from heat. Transfer salmon to a plate. Cover to keep warm. Set pan aside to cool, 2 min.Reheat the pan over medium-low. Add 2 tbsp (4 tbsp) butter and remaining garlic. Cook, stirring often, until butter melts and garlic is fragrant, 1 min. Remove from heat, then add lemon zest, lemon juice and half the parsley. Stir to combine. Season with salt and pepper, to taste. Cover to keep warm.

Finish and serve

Divide salmon and broccoli puttanesca between plates. Drizzle gremolata butter over salmon. Sprinkle remaining parsley over top.