In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
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, 510 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)
- 2 sustainably farmed skin-on rainbow trout fillets (about 6 ounces each)
- 1 or 2 organic shallots
- 1 13.4 ounce carton 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 510, Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 620mg (27% DV), Total Carb. 27g (10% DV), Fiber 8g (29% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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, snapper, and trout:
Add the fish, skin side down, and cook until the skin is crisp, 2 to 4 minutes for trout, 3 to 5 minutes for salmon or snapper. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for trout, 1 to 4 minutes for salmon or snapper. Transfer the fish to a plate.
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.
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. Measure 1 cup [2 cups]; save the rest for another use.
- 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 and measure the beans.
- Juice the lemon.
- Strip the parsley leaves.
- Stir the vinaigrette.
- Drizzle the fish with vinaigrette.