Mustard-glazed salmon with lemony zucchini-tomato salad

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

Mustard-glazed salmon with lemony zucchini-tomato salad

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

2 Servings, 530 Calories/Serving

25–40 Minutes

A recipe developed in the spirit of summer, our raw salad is truly a taste of the rainbow and a perfect complement to light but filling mustard-glazed seafood.

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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.
  • 1 organic zucchini or other summer squash
  • 1 organic cucumber
  • ¼ pound organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh dill
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • Sun Basket “creamy” mustard vinaigrette (whole grain mustard - onion - EVOO - Dijon mustard - apple cider vinegar - kosher salt)

Nutrition per serving

Calories: 530, Protein: 39g (78% DV), Fiber: 7g (28% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 55mg (18% DV), Sodium: 550mg (23% DV), Carbohydrates: 34g (11% DV), Total Sugars: 9g, 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

Make the zucchini-tomato salad

  • Thinly slice the zucchini crosswise.
  • Thinly slice the cucumber crosswise.
  • Cut the tomatoes into halves or quarters.
  • Coarsely chop the dill.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the zucchini, cucumber, tomatoes, dill, and parsley and stir to combine; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the seafood.

2

Prep and cook the seafood

For the fish (salmon or snapper):
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-low heat, warm 1 tablespoon oil until hot but not smoking. Add the fish, skin side down, cover, and cook until the flesh is almost opaque, 8 to 10 minutes. Turn and cook uncovered until the flesh is opaque and flaky, about 1 minute. Transfer to a plate and brush each fillet with 1 tablespoon “creamy” mustard vinaigrette (set aside the remaining vinaigrette for serving).

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate and brush the scallops with 1 tablespoon [2 TBL] “creamy” mustard vinaigrette (set aside the remaining vinaigrette for serving).

Serve

Transfer the seafood to individual plates. Spoon the zucchini-tomato salad on top and serve the remaining mustard vinaigrette on the side
Kids Can!
  • Strip the parsley leaves.
  • Stir the lemon vinaigrette.
  • Assemble the salad.
  • Spoon the salad over the seafood.