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

Salmon with lemon-garlic aioli, escarole, and green beans

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

20 Minutes

This French-inspired, gluten-free salmon dish hits all the right flavor notes, with rich aioli, sweet green beans, bright lemon, and pleasingly bitter escarole.

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.

Fish options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
1 organic lemon
Sunbasket lemon-garlic aioli (paleo mayo - lemon juice - garlic)
6 ounces organic green beans
1 head organic escarole or other chicory lettuce
2 or 3 sprigs organic fresh tarragon

Nutrition per serving

Calories 510, Total Fat 36g (46% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 310mg (13% DV), Total Carb. 11g (4% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Eggs

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 cook the fish

Prep and cook instructions are almost identical for all 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. Add the fish (skin side down for the skin-on salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes for skin-on salmon or snapper and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or snapper and 1 to 2 minutes for skinless salmon. Transfer to a plate. Wipe out the pan.
While the fish cooks, prepare the remaining ingredients.

Prep the lemon; finish the aioli

Zest and juice the lemon, keeping the zest and juice separate; set aside the juice for the vegetables. [Zest and juice 1 lemon; save the remaining lemon.]

In a small bowl, stir together the lemon-garlic aioli and lemon zest. Season to taste with salt and pepper.

Prep the remaining ingredients; cook the vegetables

Trim the stem ends from the green beans if needed; cut the beans into 2-inch lengths.
Trim the root end from the escarole; cut the leaves crosswise into 1-inch-wide strips.
Strip the tarragon leaves from the stems; coarsely chop the leaves for garnish.

In the same pan used for the fish, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the green beans and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Stir in the escarole and cook until wilted, 1 to 2 minutes.
Remove from the heat and stir in 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.

Serve

Transfer the fish and vegetables to individual plates. Spoon the lemon-garlic aioli over the fish, garnish with the tarragon, and serve.

Kids Can!

Juice the lemon.
Stir the aioli and lemon zest.
Strip the tarragon leaves.
Spoon the aioli over the fish.
Garnish with the tarragon.

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