In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Pan-seared salmon with Italian peperonata and squash
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 450 Calories/Serving
25–40 Minutes
There’s no better way to enjoy sweet peppers than with Italian peperonata. Served as a topping for pan-seared fish, this rustic dish showcases bell pepper sautéed with tomatoes, onion, and vinegar.
In your bag
- 1 organic red onion
- 1 organic red or other bell pepper
- 2 ounces organic sungold or other cherry tomatoes
- 4 or 5 sprigs organic fresh dill
- 1 tablespoon red wine vinegar
- 1 organic zucchini or yellow squash
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
Nutrition per serving
Calories 450, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 80mg (3% DV), Total Carb. 25g (9% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 27g
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 peperonata
- Peel and thinly slice enough onion to measure ½ cup [1 cup].
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
- Cut the tomatoes in half.
- Coarsely chop the dill; measure 2 teaspoons [1 TBL] dill for the peperonata and set aside the rest for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion and cook until starting to soften, 1 to 2 minutes. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until the onion and pepper are tender, 4 to 6 minutes. Add the tomatoes and vinegar and cook, stirring occasionally, until the tomatoes start to soften, 2 to 3 minutes.
Remove from the heat, stir in 2 teaspoons [1 TBL] dill, and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan. While the peperonata is cooking, prepare the zucchini.
2
Prep and cook the zucchini
- Cut the zucchini in half lengthwise. Cut each half crosswise, then lengthwise into ½-inch-thick sticks.
In the same pan used for the peperonata, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until lightly browned and just tender, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, start preparing the fish.
3
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In another large frying pan, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the fish 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.
Serve
Transfer the fish and zucchini to individual plates. Top the fish with the peperonata, garnish with as much of the remaining dill as you like, and serve.
Kids Can!
- Measure the onion.
- Time the cooking.
- Garnish with the dill.