Roasted salmon and broccoli with almond-date tapenade

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Protein Plus

2 Servings, 630 Calories/Serving

20 Minutes

Ready in about 20 minutes, this fresh take on salmon doesn’t just feature a protein-rich tapenade, but also a lush harissa tahini sauce for the fish. Made from sesame seeds, which are high in healthy fats, it takes this heart-healthy dish to the next level.

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.

8 ounces organic baby broccoli
Fish options:
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
3 tablespoons roasted almonds
1½ ounces pitted dates
4 or 5 sprigs organic fresh mint
4 or 5 sprigs organic fresh dill
Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt)
Harissa powder

Nutrition per serving

Calories 630, Total Fat 42g (54% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 260mg (11% DV), Total Carb. 33g (12% DV), Fiber 8g (29% DV), Total Sugars 18g (Incl. 1g Added Sugars, 2% DV), Protein 35g
Contains: Tree Nuts (almond), Sesame (sesame)

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 and roast the broccoli and fish

Heat the oven to 425°F.

Trim the root ends from the baby broccoli. On one end of the sheet pan [on 1 sheet pan], drizzle the broccoli with 1 to 2 teaspoons oil; season with salt and pepper and toss to coat.
Pat the fish dry with a paper towel. Rub the fish all over with 1 to 2 teaspoons oil and season with salt and pepper. Place the fish (skin side down for salmon) on the other end of the sheet pan [on a 2nd sheet pan].

Roast, turning the broccoli halfway through, until the broccoli is tender and the fish is opaque and flaky, 8 to 10 minutes.

While the broccoli and fish are roasting, prepare the tapenade and the harissa tahini sauce.

Make the tapenade; finish the sauce

Coarsely chop the almonds.
Coarsely chop the dates, checking for any pits.
Strip the mint leaves from the stems; coarsely chop the leaves.
Coarsely chop the dill.

In a small bowl, stir together the almonds, dates, mint, dill, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.

In another small bowl, stir together the lemon tahini and as much harissa powder as you like. Season to taste with salt and pepper.

Serve

Transfer the fish and broccoli to individual plates. Top the fish with the almond-date tapenade and as much harissa tahini sauce as you like. Serve the remaining sauce on the side.

Kids Can!

Season the broccoli for roasting.
Pull the dates away from the pits.
Strip the mint leaves.
Stir the tapenade.
Top the fish with the tapenade.

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