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

Salmon with roasted new potatoes and green beans

Gluten-Free Friendly, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

30 Minutes

New potatoes are freshly harvested and, unlike their fully grown counterparts, they keep their shape when cooked. They’re also sweeter because their sugars haven’t yet converted into starch, which makes them great for salads like this one.

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.

10 ounces new potatoes
5 ounces green beans
2 to 3 red radishes
Fresh mint
1 lemon
Sherry vinaigrette (sherry vinegar - whole-grain mustard)
Two 6-ounce wild Alaskan salmon fillets
2 ounces mixed baby greens
¼ cup Greek yogurt
5 ounces green beans
2 to 3 red radishes
Fresh mint
1 lemon
Sherry vinaigrette (sherry vinegar - whole-grain mustard)
Two 6-ounce wild Alaskan salmon fillets
2 ounces mixed baby greens
¼ cup Greek yogurt

Nutrition per serving

Calories 580, Total Fat 28g (36% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 560mg (24% DV), Total Carb. 41g (15% DV), Fiber 7g (25% DV), Protein 43g

Instructions

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

Wash produce before use

Prep the vegetables

Heat the oven to 450ºF.

Scrub the potatoes and cut into quarters.
Trim the stem ends of the green beans.
Trim the ends of the radishes and cut into thin slices.
Finely chop the mint leaves.
Zest the lemon and juice half.

Roast the potatoes and green beans

In a mixing bowl, toss the potatoes with 1 tablespoon oil and season with salt and pepper. Spread on a sheet pan and roast for 10 minutes. Add the green beans to the sheet pan, toss with the potatoes and cook until the vegetables are lightly browned and tender, 18 to 20 minutes total. Transfer to a plate to cool slightly. While the vegetables cook, make the vinaigrette, lemon-mint sauce, and cook the salmon.

Make the vinaigrette and the sauce

In a bowl, combine the sherry vinaigrette and two tablespoons oil. Season with salt and pepper to taste.
In a second bowl, combine the mint, lemon zest, 1 tablespoon lemon juice, and 1 tablespoon oil. Season to taste with salt and pepper. Stir until well combined.

Cook the salmon

Pat the salmon dry and season with salt and pepper.

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon and cook until opaque, 4 to 5 minutes per side, depending on the thickness of the fish. While the salmon cooks, make the salad.

Assemble the salad

In a bowl, combine the cooked green beans and potatoes, mixed baby greens, and radishes with as much of the vinaigrette as you like. Toss to coat and season to taste with salt and pepper.

Serve

Transfer the salad to individual plates. Top with the salmon, garnish with the lemon-mint sauce and yogurt and serve.

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