Mediterranean honey-harissa salmon with apple-cabbage slaw

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

Mediterranean honey-harissa salmon with apple-cabbage slaw

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

2 Servings, 530 Calories/Serving

20 Minutes

Add some serious oomph to your dinner routine with this sweet and mildly spicy dish featuring honey-harissa glazed salmon, crisp-tender squash, and an apple-cabbage slaw.

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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.
  • 1½ tablespoons honey
  • 1 teaspoon harissa powder
  • 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 wedge organic Savoy or other cabbage (about ½ pound)
  • 1 organic Granny Smith or other apple
  • Sun Basket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • 1 organic yellow squash or zucchini
  • 1 teaspoon sumac

Nutrition per serving

Calories: 530, Protein: 41g (82% DV), Fiber: 7g (28% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 135mg (45% DV), Sodium: 160mg (7% DV), Carbohydrates: 37g (12% DV), Total Sugars: 25g, Added Sugars: 12g (24% 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.


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

Wash produce before use


Prep and roast the fish

Heat the oven to 400°F.
  • In a small bowl, stir together the honey and harissa powder.
  • Pat the fish dry with a paper towel; season generously with salt.
On a sheet pan lined with parchment paper or foil or lightly greased, arrange the fish (skin side down for the skin-on salmon or snapper) and brush the top of the fish evenly with the honey-harissa mixture. Roast, rotating the pan halfway through, until the fish is opaque and flaky, 10 to 12 minutes. Meanwhile, prepare the rest of the meal.


Make the apple-cabbage slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Core and cut the apple into matchsticks.
In a large bowl, stir together the lemon-tahini dressing base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the cabbage and apple and toss to combine; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.


Prep and cook the squash

  • Cut the squash into ½-inch pieces.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the squash and cook, stirring occasionally, until lightly browned and crisp-tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper and as much sumac as you like.


Transfer the fish, apple-cabbage slaw, and squash to individual plates. Garnish with as much of the remaining sumac as you like and serve.
Kids Can!
  • Time the fish.
  • Assemble the slaw.
  • Garnish with the sumac.