Lettuce-wrapped salmon burgers with fall fruit salad

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

Lettuce-wrapped salmon burgers with fall fruit salad

Lettuce-wrapped salmon burgers with fall fruit salad

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

2 Servings, 570 Calories/Serving

15 Minutes

Our delicious lettuce-wrapped salmon burgers are topped with our “creamy” mustard vinaigrette and paired with a fresh fruit salad for a healthy dish to welcome fall.

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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.
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 1 head organic butter or other lettuce
  • 1 organic Bosc or other pear
  • 1 organic Fuji or other apple
  • 3 tablespoons dry-roasted almonds
  • 1 organic pomegranate
  • Sunbasket “creamy” Dijon vinaigrette (whole grain mustard - onion - EVOO - Dijon mustard - apple cider vinegar - kosher salt)

Nutrition per serving

Calories 570, Total Fat 28g (36% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 660mg (29% DV), Total Carb. 55g (20% DV), Fiber 13g (46% DV), Total Sugars 37g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Tree Nuts (almond)

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.


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

Wash produce before use


Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate.
While the burgers cook, start preparing the lettuce and the salad.


Prep the lettuce; make the fall fruit salad

  • Trim the root end from the lettuce; remove 4 [8] of the largest outer leaves for the burgers and save the remaining lettuce for another use.
  • Core and cut the pear and apple into 1-inch pieces.
  • Coarsely chop the almonds.
  • Cut the pomegranate in half crosswise.
Fill a large bowl with water and set the bowl in the sink. Hold a pomegranate half, cut side down, over the bowl. Using a wooden spoon, beat the outside of the fruit to knock the seeds into the water. Repeat with the other pomegranate half. Skim off any pith that floats to the surface. Drain the seeds.
In a medium bowl, toss together the pear, apple, almonds, pomegranate seeds, and 2 to 3 teaspoons oil. Season to taste with salt.


Transfer the fruit salad and the lettuce leaves to individual plates. Top the lettuce with the salmon burgers and spoon 1 tablespoon “creamy” Dijon vinaigrette on each burger. Serve the remaining vinaigrette on the side.
Kids Can!
  • Separate the lettuce leaves.
  • Help remove the pomegranate seeds.
  • Assemble the fruit salad.
  • Spoon on the “creamy” Dijon vinaigrette.