Greek-style salmon over zucchini noodles and wilted greens

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

Greek-style salmon over zucchini noodles and wilted greens

Greek-style salmon over zucchini noodles and wilted greens

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

2 Servings, 450 Calories/Serving

20 Minutes

This healthy seafood dinner embraces the staples of Greek cuisine—from fresh fish and greens to zucchini, olives, and tomatoes.

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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.
  • 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 Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 1 organic Roma or other tomato
  • ⅓ cup cooked quartered artichoke hearts
  • ¼ cup pitted Kalamata olives
  • Sunbasket Mediterranean vinaigrette (EVOO - 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
Chef's Tip
The zucchini noodles will stick together if there’s excess moisture, which is why we pat the shaved ribbons dry with a paper towel before cooking. The noodles taste best when they still have a little bite, so remove them from the heat when they are crisp-tender.

Nutrition per serving

Calories 450, Total Fat 25g (32% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 420mg (18% DV), Total Carb. 16g (6% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 41g

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.

Instructions

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

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.

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 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 Mediterranean vinaigrette for the zucchini and kale.
In a medium bowl, stir together the tomato, artichoke hearts, olives, and half the Mediterranean 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 Mediterranean vinaigrette, and season to taste with salt and pepper.

Serve

Transfer the zucchini noodles and kale to individual bowls and top with the fish. Spoon on the tomato-olive relish and serve.
Kids Can!
  • Divide the vinaigrette in half.
  • Stir the relish.
  • Pat the zucchini ribbons dry.
  • Spoon on the relish.
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