In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Mediterranean salmon with white bean and artichoke salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 490 Calories/Serving
20 Minutes
We’ve combined iconic ingredients from northern Italy and southern France to create a vibrant fish dish with creamy white beans, tender artichokes, and bright lemon juice.
In your bag
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 1 or 2 organic shallots
- 1 cup cooked white beans
- ½ cup cooked quartered artichoke hearts
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
Nutrition per serving
Calories 490, Total Fat 32g (41% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 610mg (27% DV), Total Carb. 24g (9% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 29g
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.
Instructions
Wash produce before use
1
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Salmon and snapper:
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 4 minutes.
Halibut:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer the fish to a plate. Meanwhile, prepare the rest of the meal.
2
Make the white bean and artichoke salad
- Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
- Rinse the white beans.
- Coarsely chop the artichoke hearts.
- Juice the lemon. [Juice 1 lemon; save the remaining lemon for another use.]
- Strip the parsley leaves from the stems; coarsely chop the leaves.
In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the beans and artichokes and cook until heated through, 1 to 2 minutes. Remove from the heat and stir in the parsley and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.
3
Finish the mustard vinaigrette
In a small bowl, stir together the mustard vinaigrette and a pinch of sugar (from your pantry) if desired. Season to taste with salt and pepper.
Serve
Transfer the white bean and artichoke salad to individual plates and top with the fish. Drizzle 1 tablespoon mustard vinaigrette over each plate, or more if desired. Serve any remaining vinaigrette on the side.
Kids Can!
- Rinse the beans.
- Juice the lemon.
- Strip the parsley leaves.
- Stir the vinaigrette.
- Drizzle the fish with vinaigrette.