In order to bring you the best organic produce, some ingredients may differ from those depicted.
One-pan seared salmon with chimichurri and summer vegetables
Dairy-Free, Lean & Clean, Gluten-Free, Paleo, Soy-Free, Diabetes-Friendly, Mediterranean
2 Servings, 500 Calories/Serving
A bright, herbal Argentinian chimichurri punches up grilled salmon and summer vegetables for an easy paleo and gluten-free weeknight dinner.
In your bag
- Seafood options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 10 ounces wild sea scallops
- 1 or 2 organic summer squash (about ½ pound total)
- 1 organic fennel bulb (about 6 ounces)
- 1 organic Roma or other tomato
- 1 organic lime
- Sun Basket chimichurri (EVOO - fresh parsley - red wine vinegar - fresh cilantro - fresh garlic - kosher salt - cumin)
If you choose to grill your seafood (see Grill It tip), char the squash, fennel, and tomato as well. Prepare the fennel as instructed but cut the squash and tomato in half lengthwise and brush with a bit of oil. Place the vegetables, cut sides down, on the grill next to the seafood and cook until lightly charred and starting to soften, 3 to 5 minutes. We love a good char, but sometimes the taste can overwhelm delicate foods. To keep the flavors in balance, we suggest grilling only the cut sides of the vegetables.
Make It Leaner
When cooking the seafood, skip the oil and use a dry nonstick frying pan (or an outdoor grill, see Grill It tip) and you’ll slash 60 calories and 7 grams of fat per serving for the fish or 40 calories and 4.5 grams of fat per serving for the scallops.
For salmon and halibut:
Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the salmon) and cook, turning once, until the fish is opaque and flaky (and the salmon skin is crisp), about 5 minutes per side.
For the scallops:
Prepare a medium-hot fire in a grill. Thread the scallops on skewers, making sure the flat sides are facing the same way. Set the scallops on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.
Calories: 500, Protein: 36g (72% DV), Fiber: 7g (28% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 55mg (18% DV), Sodium: 360mg (15% DV), Carbohydrates: 19g (6% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Prep and cook the seafood
- Pat the fish dry with a paper towel; season generously with salt and pepper.
While the fish cooks, prepare the remaining ingredients.
For the scallops:
- Pat the scallops dry with a paper towel; season lightly with salt.
While the scallops cook, prepare the remaining ingredients.
Prep the remaining ingredients
- Trim the ends from the squash; cut the squash crosswise into ½-inch-thick rounds.
- Trim the root end from the fennel. Cut the fennel lengthwise into quarters, keeping the core intact.
- Cut away the core from the tomato; cut the tomato lengthwise into quarters.
- Cut the lime into wedges for garnish.
Cook the vegetables
Add the tomato to the pan, cut sides down, season with salt and pepper, and cook over medium-high heat without turning until starting to soften, 1 to 2 minutes.
- Time the seafood.
- Time the vegetables.
- Top with the chimichurri.