Seared salmon with chimichurri and Provençal vegetables

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Seared salmon with chimichurri and Provençal vegetables

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

2 Servings, 530 Calories/Serving

15 Minutes

The South of France meets Argentina in this jet-setter of a dish featuring sautéed fennel and a bright spin on chimichurri.

Ingredients

In your bag:
Fish options:
Wild Alaskan skin-on salmon fillets
Sustainably raised Faroe Islands skinless salmon fillets
Wild Alaskan skinless halibut fillets
Wild skin-on snapper fillets
Organic fennel
Organic yellow squash or zucchini
Organic grape or cherry tomatoes
Sunbasket chimichurri (EVOO - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)

Nutrition per serving

Calories 530, Total Fat 35g (45% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 320mg (14% DV), Total Carb. 16g (6% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 40g

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

Wash produce before use

Cook the fish

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 olive oil until hot but not smoking.

For skin-on salmon: Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.

For skinless salmon: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

For halibut: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

For snapper: Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Transfer to individual plates. Wipe out the pan.

Cook the vegetables

In the same pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the fennel and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the squash and tomatoes, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned and tender, 4 to 6 minutes. Transfer to the plates with the fish.

Serve

Drizzle the fish with the chimichurri and serve.

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