In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Oven-roasted king salmon with asparagus over spicy cannellini puree
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus
2 Servings, 530 Calories/Serving
20–35 Minutes
Some dishes stand out among the rest. And this is one of them, with wild-caught king salmon, a creamy cannellini bean spread, and fresh organic vegetables taking center stage.
In your bag
- Fish options:
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- Sunbasket smoky spice blend (granulated garlic - onion powder - sweet smoked paprika - turmeric)
- 3 tablespoons sliced almonds
- 10 ounces organic asparagus
- 1 organic yellow squash or zucchini
- 1 organic lemon
- Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper)
- Sunbasket cannellini bean puree (cannellini beans - water - kosher salt - red chile flakes)
Nutrition per serving
Calories 530, Total Fat 34g (44% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 450mg (20% DV), Total Carb. 26g (9% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains:
Tree Nuts (almond)
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 roast the fish
Heat the oven to 400°F.
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise).
On a sheet pan, rub the fish all over with 1 to 2 teaspoons oil; season lightly with salt and pepper and the smoky spice blend (if using king salmon or barramundi, place skin side down). Roast until the fish is opaque and flaky, 10 to 12 minutes. Meanwhile, start preparing the rest of the meal.
2
Toast the almonds
In a dry large frying pan over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Wipe out the pan.
3
Prep and cook the asparagus and squash
- Snap off the woody ends from the asparagus.
- Cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In the same pan used for the almonds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the asparagus, season with salt and pepper, and cook, turning occasionally, until crisp-tender, 4 to 5 minutes. Transfer to a plate.
Add the squash to the pan, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to the plate with the asparagus. Do not clean the pan.
4
Prep the lemon; finish the cannellini bean puree
- Juice the lemon; set aside for serving. [Juice 1 lemon; save the remaining lemon for another use.]
In the same pan used for the asparagus and squash, stir in the sherry vinaigrette and cannellini bean puree and cook over medium heat until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
Serve
Spread the cannellini bean puree on individual plates and top with the fish, asparagus, and squash. Drizzle the dish with as much lemon juice as you like, garnish with the almonds, and serve.
Kids Can!
- Time the fish.
- Snap off the woody ends from the asparagus.
- Juice the lemon.
- Drizzle the lemon juice; garnish with the almonds.