Lemon-pepper salmon over Greek salad with artichokes and olives

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

Lemon-pepper salmon over Greek salad with artichokes and olives

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

2 Servings, 410 Calories/Serving

20 Minutes

Classic Greek salad ingredients topped with lemon-pepper fish—minus the feta cheese to keep it paleo—create a delicious and satisfying Mediterranean main course.

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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.
  • 1 organic lemon
  • 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)
  • 1 organic red onion
  • ¼ cup pitted Kalamata olives
  • ¼ cup cooked quartered artichoke hearts
  • ¼ pound organic grape or cherry tomatoes
  • 3 ounces organic baby spinach or other leafy greens
  • Sun Basket Greek vinaigrette (EVOO - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)

Nutrition per serving

Calories: 410, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 65mg (22% DV), Sodium: 530mg (22% DV), Carbohydrates: 21g (7% DV), Total Sugars: 6g, 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.

Instructions

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

Wash produce before use

1

Prep the lemon; cook the fish

  • Zest the lemon; cut into wedges for garnish.
  • Pat the fish dry with a paper towel; season generously with salt and pepper and sprinkle with the lemon zest.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the skin-on salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes for skin-on salmon or halibut and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or halibut and 1 to 2 minutes for skinless salmon. Transfer to a plate.
While the fish cooks, start preparing the salad.

2

Make the salad

  • Peel and thinly slice enough onion to measure ¼ cup [½ cup].
  • Cut the olives in half, checking for any pits.
  • Coarsely chop the artichoke hearts.
  • Cut the tomatoes in half.
In a large bowl, toss together the spinach, onion, olives, artichoke hearts, and tomatoes with as much Greek vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.

Serve

Transfer the salad to individual plates. Top with the fish and serve the lemon wedges and any remaining vinaigrette on the side.
Kids Can!
  • Measure the oil for cooking the fish.
  • Measure the onion.
  • Assemble the salad.