In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Greek-style salmon over zucchini noodles and wilted greens
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
20 Minutes
This healthy seafood dinner embraces the staples of Greek cuisine—from fresh fish and greens to zucchini, olives, and tomatoes.
In your bag
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 1 organic Roma or other tomato
- ¼ cup cooked quartered artichoke hearts
- ¼ cup pitted Kalamata olives
- Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard)
- 1 organic zucchini or yellow squash
- 3 ounces organic baby kale or other leafy greens
Nutrition per serving
Calories 480, Total Fat 38g (49% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 460mg (20% DV), Total Carb. 11g (4% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 27g
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
1
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
- Salmon: Add the salmon, 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 .
- Snapper: Add the snapper, 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.
- Halibut: Add the halibut 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.
Transfer the fish to a plate. Wipe out the pan.
While the fish cooks, prepare the tomato-olive relish and the zucchini noodles.
2
Make the tomato-olive relish
- Cut away the core from the tomato; coarsely chop the tomato.
- Coarsely chop the artichoke hearts.
- Coarsely chop the olives, checking for any pits.
- Set aside half the Italian vinaigrette for the zucchini and kale.
In a medium bowl, stir together the tomato, artichoke hearts, olives, and half the Italian vinaigrette; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
3
Prep and cook the zucchini noodles and kale
- Trim the ends from the zucchini. Lay the zucchini flat; using a peeler, shave the zucchini lengthwise into thin ribbons. Pat dry with a paper towel.
In the same pan used for the fish, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, stir in the zucchini noodles and kale, season with salt and pepper, and cook until the zucchini is crisp-tender and the kale is just wilted, 1 to 2 minutes. Remove from the heat, stir in the remaining Italian vinaigrette, and season to taste with salt and pepper.
Serve
Kids Can!
- Divide the vinaigrette in half.
- Stir the relish.
- Pat the zucchini ribbons dry.
- Spoon on the relish.