Mediterranean salmon with white bean–artichoke salad

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

Mediterranean salmon with white bean–artichoke salad

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

2 Servings, 460 Calories/Serving

20 Minutes

This quick, gluten-free Mediterranean fish dish delivers light yet hearty protein served atop a warm white bean salad and drizzled with our custom Dijon-caper dressing.

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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.
  • Fish options:
  • 2 wild Alaskan skin-on 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)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 1 or 2 organic shallots
  • ⅓ cup cooked quartered artichoke hearts
  • 1 cup cooked white beans
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket Dijon dressing base (Dijon mustard - cornichons - capers - dried dill)

Chef's Tip

Make It Ahead
If you prefer a room-temperature bean salad, make the salad (Step 2) up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, let the salad come to room temperature while you proceed with the rest of the recipe (Steps 1 and 3).

Nutrition per serving

Calories: 460, Protein: 42g (84% DV), Fiber: 7g (28% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1g, Saturated Fat: 3g (15% DV), Cholesterol: 135mg (45% DV), Sodium: 470mg (20% DV), Carbohydrates: 22g (7% DV), Total Sugars: 4g, 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 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 olive oil until hot but not smoking.

For skin-on salmon: For skin-on salmon: Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn over and cook until the flesh is opaque and flaky, 2 to 4 minutes.

For halibut: For halibut: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn over and cook until flesh is opaque and flaky, 2 to 4 minutes.

For snapper: For snapper: Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn over and cook until the flesh is opaque and flaky, 2 to 4 minutes.

For skinless salmon: For skinless salmon: Add the fish and cook until lightly browned on the bottom side, 4 to 6 minutes. Turn over and cook until flesh is opaque and flaky, 1 to 2 minutes.

Transfer to a plate. Meanwhile, prepare the salad and the dressing.

2

Make the white bean–artichoke salad

  • Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
  • Coarsely chop the artichoke hearts.
  • Rinse the white beans.
  • 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 a medium [large] frying pan over medium-high heat, warm 1 teaspoon [2 tsp] 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 artichokes and beans 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 Dijon dressing

In a small bowl, stir together the Dijon dressing base, 2 teaspoons [4 tsp] oil, and 1 tablespoon [2 TBL] water. Season to taste with salt and pepper.

Serve

Transfer the white bean–artichoke salad to individual bowls. Top with the fish and drizzle with as much Dijon dressing as you like. Serve any remaining dressing on the side.

Kids Can!

  • Rinse the beans.
  • Juice the lemon.
  • Strip the parsley leaves.
  • Stir the dressing.
  • Drizzle the fish with dressing.