
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pan-seared salmon with fennel, capers, and olives
Paleo, Gluten-Free, Dairy-Free, Soy-Free
2 Servings, 540 Calories/Serving
15–25 Minutes
Bold and briny capers and Kalamata olives give this simple salmon dish true Mediterranean flavor. Turkish Marash chile flakes deliver gentle heat, but leave them out if you’re not a fan of spicy food.
In your bag
- 1 fennel bulb
- 1½ tablespoons capers
- ½ cup diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon pure maple syrup
- ½ teaspoon dried oregano
- ¼ teaspoon Marash chile flakes (optional)
- ¼ cup Kalamata olives
- Two 6-ounce skin-on wild Yukon River salmon fillets
- Fresh flat-leaf parsley
Nutrition per serving
Calories: 540, Protein: 40 g, Total Fat: 34 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 5 g, Cholesterol: 100 mg, Carbohydrates: 17 g, Fiber: 3 g, Added Sugar (Maple Syrup): 6 g, Sodium: 1100 mg
Contains: fish
Instructions
Wash produce before use
1
Prep the fennel and capers
- Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
- Rinse the capers.
2
Cook the fennel and sauce
Add the tomatoes, vegetable broth, maple syrup, oregano, and as much Marash chile as you like and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce has thickened, 4 to 6 minutes. Stir in the capers and olives and cook until warmed through, 1 to 2 minutes.
While the fennel and sauce cook, prepare the salmon.
3
Prep and cook the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
While the salmon cooks, prepare the parsley.
4
Chop the parsley; finish the sauce
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Serve