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One-pan seared salmon with chimichurri and summer vegetables

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

20-Minute Meal

One-pan seared salmon with chimichurri and summer vegetables

Lean & Clean, Mediterranean, Paleo, Dairy-Free, Soy-Free, Diabetes-Friendly, Gluten-Free

2 Servings, 500 Calories/Serving

20 Minutes

A bright, herbal Argentinian chimichurri punches up grilled salmon and summer vegetables for an easy paleo and gluten-free weeknight dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 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)

Chef's Tip

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.

Grill It

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.

Nutrition per serving

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).
Contains: Fish

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 seafood

For the salmon or halibut:
  • 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 oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the fish cooks, prepare the remaining ingredients.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the scallops cook, prepare the remaining ingredients.

2

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.

3

Cook the vegetables

In the same pan used for the seafood, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, arrange the squash and fennel in a single layer, cut sides down, season with salt and pepper, and cook, turning once, until lightly charred and starting to soften, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.
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.

4

Serve

Transfer the seafood and vegetables to individual plates, top with the chimichurri, and serve with the lime wedges.

Kids Can!

  • Time the seafood.
  • Time the vegetables.
  • Top with the chimichurri.

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