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

Salmon with roasted new potatoes and charred broccoli

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

2 Servings, 720 Calories/Serving

25–40 Minutes

Tender salmon, crispy roasted new potatoes, and broccoli turn this simple Mediterranean meal into a winning supper any night of the week.

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.

½ pound organic red or gold new potatoes
¼ pound organic broccoli
Seafood options:
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
10 ounces wild sea scallops
3 ounces organic mixed greens or other leafy greens
Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper)
¼ cup Greek yogurt
Sunbasket Italian salsa verde (extra virgin olive oil - parsley - capers - garlic - lemon juice - lemon zest - kosher salt - black pepper)

Nutrition per serving

Calories 720, Total Fat 56g (72% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 360mg (16% DV), Total Carb. 26g (9% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 1g Added Sugars, 2% DV), Protein 33g
Contains: Milk

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

Roast the potatoes and broccoli

Heat the oven to 450°F.

Cut the potatoes lengthwise into ½-inch-wide wedges.
Cut the broccoli into 1-inch florets; trim off any coarse stems.

On a sheet pan, toss the potatoes with 1 tablespoon [2 TBL] oil; season with salt and pepper. Spread in an even layer and roast for 10 minutes. Add the broccoli to the sheet pan, toss with the potatoes, and roast until the vegetables are lightly browned and tender, 8 to 10 minutes longer. Transfer to a plate to cool slightly and season to taste with salt and pepper.

While the potatoes and broccoli are roasting, prepare the rest of the meal.

Prep and cook the seafood

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

In a large frying pan over high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking.

Fish:

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.

Scallops:

Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

While the seafood is cooking, make the salad.

Assemble the salad

In a large bowl, combine the mixed greens, potatoes, and broccoli. Drizzle with half the sherry vinaigrette and toss to coat. Season to taste with salt, pepper, and more vinaigrette as desired.

Serve

Transfer the salad to individual plates and top with the seafood. Dollop the yogurt over the top, drizzle with the Italian salsa verde, and serve.

Kids Can!

Toss and season the potatoes.
Time the cooking.
Toss the salad.
Finish with the yogurt and salsa verde.

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