Salmon with lemon-oregano sauce and artichoke-fregola pilaf

Soy-Free, Mediterranean, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

30–45 Minutes

Toasted pearls of this Sardinian pasta add nutty flavor to a Mediterranean-inspired pilaf that’s perfect with pan-roasted salmon.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 or 2 shallots
½ cup cooked quartered artichoke hearts
1½ ounces pitted Kalamata olives
1 lemon
6 or 7 sprigs fresh flat-leaf parsley
½ cup fregola
Fish options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
3 sprigs fresh oregano
2 tablespoons unsalted butter (optional)
½ teaspoon sweet smoked paprika

Nutrition per serving

Calories 580, Total Fat 25g (32% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 490mg (21% DV), Total Carb. 51g (19% DV), Fiber 6g (21% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Milk, Fish, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the pilaf ingredients

Peel and thinly slice the shallots.
Coarsely chop the artichoke hearts, if desired.
Cut the olives in half lengthwise.
Zest the lemon; juice half and cut half into wedges. [Zest both lemons; juice 1 lemon and cut the remaining lemon into wedges.] Set aside the juice for the sauce and the wedges for garnish.
Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the pilaf and one for the sauce.

Cook the artichoke-fregola pilaf

In a medium sauce pot over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in the shallots, season with salt, and cook until just softened, 1 to 2 minutes. Stir in the fregola and cook until lightly toasted, 1 to 2 minutes. Add 1½ cups [3 cups] water and bring to a boil. Reduce to a simmer, cover, and cook until the fregola is tender, 18 to 20 minutes.
Remove from the heat and stir in the artichokes, olives, lemon zest, and half the parsley. Season to taste with salt and pepper and cover to keep warm.
While the fregola cooks, prepare the fish.

Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.

Pat the fish dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the fish cooks, prepare the oregano.

Make the lemon-oregano sauce

Strip the oregano leaves from the stems and coarsely chop enough leaves to measure 1 teaspoon [2 tsp]. Save the rest for another use.

Warm the pan used for the fish over low heat. Add the butter or 1 tablespoon [1 to 2 TBL] warm water, then add the lemon juice, oregano, and remaining parsley and whisk or stir until blended. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the fish and artichoke-fregola pilaf to individual plates. Top the fish with the sauce, sprinkle the fish and fregola with the smoked paprika, and serve with the lemon wedges.

Kids Can!

Juice the lemon.
Strip the parsley and oregano leaves.
Divide the parsley into equal portions.
Sprinkle the paprika.

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