Today's Lunch
Today's Lunch
Tonight's Dinner

Salmon in Parchment with Provencal Vegetables

 
from Mealmade's SF kitchen

Salmon in Parchment with Provencal Vegetables

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  • Oven baked wild Coho Salmon over a bed of leeks, fennel, onion, garlic, and olives. Served with a side of garlic aioli.
  • Wild-Caught Alaska Coho Salmon, Leeks, Fennel, Red Onion, Garlic, Pasture Raised Egg Yolks, Olive Oil, Olives, Lemon, Dijon Mustard, Apple Cider Vinegar, Sea Salt, Black Pepper
    We use sustainably-caught wild Alaskan salmon, low in Mercury and high in Omega-3's. Learn more about choosing a salmon that's good for you and the ocean: http://seafood.edf.org/salmon
  • Your meal is made to order and arrives warm and ready to eat. If you'd like it HOT, remove the lid and microwave for 30 seconds or place in oven for 5 minutes at 350 degrees (trays are oven-safe).