Seared salmon with tahini goddess salad

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

Seared salmon with tahini goddess salad

Seared salmon with tahini goddess salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Pescatarian, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 760 Calories/Serving

20 Minutes

Packed with healthy goodness from broccoli, avocado, and flaky fish, this main-course salad is also full of flavor, thanks to our house-made tahini goddess dressing.

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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.
  • ¼ pound organic broccoli
  • Fish options:
  • 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 2 sustainably farmed skin-on rainbow trout fillets (about 6 ounces each)
  • 1 organic Fuji or other apple
  • 1 organic avocado
  • 3 ounces organic mixed greens or other leafy greens
  • 3 tablespoons roasted pumpkin seeds
  • Sunbasket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)
Ingredient IQ

Tahini, a paste made of ground sesame seeds, is a traditional ingredient in hummus. It also lends a buttery, nutty flavor to dips, sauces, and dressings like our tahini goddess dressing.

Nutrition per serving

Calories 760, Total Fat 58g (74% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 440mg (19% DV), Total Carb. 32g (12% DV), Fiber 13g (46% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Sesame (sesame)

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

1

Prep and cook the broccoli

  • Cut the broccoli into 1-inch florets; trim any coarse stems.

In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Transfer to a plate. Wipe out the pan.

2

Prep and cook the fish

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

In the same pan used for the broccoli, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish (skin side down for the salmon, snapper, and trout) and cook until lightly browned (and the salmon, snapper, or trout skin is crisp), 4 to 5 minutes for salmon, snapper, or halibut, 2 to 4 minutes for trout. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for salmon, snapper, or halibut, 1 to 2 minutes for trout. Transfer to a plate.

While the fish is cooking, prepare the salad. 

3

Finish the salad

  • Core and thinly slice the apple.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.

In a large bowl, toss together the mixed greens, broccoli, apple, avocado, pumpkin seeds, and tahini goddess dressing. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls, top with the fish, and serve.
Kids Can!
  • Measure the oil for the broccoli and fish.
  • Scoop out the avocado.
  • Assemble the salad.