In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan

Soy-Free, Pescatarian, No Added Sugar, Protein Plus

2 Servings, 740 Calories/Serving

20–35 Minutes

Freshly toasted ciabatta croutons team up with crisp lettuce, crunchy celery, and an herbaceous salsa verde to form the perfect salad base for your protein of choice. Buon appetito!

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 ciabatta roll
Protein options:
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 boneless skinless chicken breasts (about 5 ounces each)
2 Black Angus New York strips (about 10 ounces each)
1 organic romaine heart or other lettuce
1 or 2 organic celery ribs
1 organic lemon
Sunbasket Italian salsa verde (extra virgin olive oil - parsley - capers - garlic - lemon juice - lemon zest - kosher salt - black pepper)
1 ounce shaved Parmesan
½ teaspoon red chile flakes (optional)

Nutrition per serving

Calories 740, Total Fat 47g (60% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 760mg (33% DV), Total Carb. 43g (16% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Milk, 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

Make the ciabatta croutons

Heat the oven to 425°F. Lightly grease a sheet pan with 1 to 2 teaspoons olive oil.

Cut or tear the ciabatta roll into 1-inch pieces.

In a large bowl, toss the ciabatta cubes with 1 to 2 tablespoons oil; season lightly with salt and pepper. On the sheet pan, spread the ciabatta cubes in an even layer and bake, stirring halfway through, until the ciabatta cubes are lightly browned, 8 to 10 minutes. Carefully remove the croutons from the oven.

While the croutons are cooking, prepare your protein.

Cook your protein

Pat your protein dry with a paper towel; season with salt and pepper (season the salmon lightly).

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking.

Salmon:

Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes. Transfer to a plate.

Chicken:

Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly. Cut the chicken into ½-inch-thick slices.

Steaks:

Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.

While your protein is cooking, prepare the salad.

Make the panzanella salad

Trim the root end from the romaine heart; coarsely chop the leaves.
Thinly slice the celery.
Cut the lemon into wedges.

In the same bowl used for the ciabatta, toss together the romaine, celery, ciabatta croutons, half the Italian salsa verde, the Parmesan, and as many red chile flakes as you like. Season to taste with salt, pepper, and more salsa verde if desired.

Serve

Divide the panzanella salad between individual bowls, top with your protein, and serve the lemon wedges on the side.

Kids Can!

Lightly grease the sheet pan.
Tear the ciabatta into cubes.
Toss the ciabatta with oil and salt and pepper.
Time the cooking.

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