Pan-seared salmon with peperonata and charred summer squash

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

Great for Entertaining

Pan-seared salmon with peperonata and charred summer squash

Mediterranean, Lean & Clean, Gluten-Free, Paleo, Dairy-Free, Soy-Free

2 Servings, 390 Calories/Serving

25–40 Minutes

Served warm or at room temperature, as a side dish or a condiment, peperonata is extremely versatile and is delicious on everything from salmon to steak to grilled bread.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 red onion
  • 1 organic red or other bell pepper
  • 2 ounces organic grape or Sungold tomatoes
  • 4 or 5 sprigs organic fresh dill
  • 1 tablespoon red wine vinegar
  • 1 organic summer squash
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
Chef's Tip
If you grill the fish (see Grill It tip), you can also grill the squash: Cut it lengthwise into quarters or halves, brush lightly with oil, and season with salt and pepper. Place in a grill basket or directly on the grill and cook, turning occasionally, until lightly charred and tender, 3 to 5 minutes.
Make It Leaner
Grill the fish and you’ll save 60 calories and 7 grams of fat per serving. Use a nonstick pan to cook the peperonata and only half the oil to cut an additional 30 to 60 calories and 3.5 to 7 grams of fat from each portion.
Grill It
For the salmon and halibut: Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the salmon) and cook, turning once, until the fish is opaque and flaky (and the salmon skin is crisp), about 5 minutes per side.
For the trout: Prepare a medium-hot fire in a grill. Place the trout in a grilling basket, on a cedar plank, or directly on the grill over the heat (skin side down) and cook, turning occasionally, until lightly charred and flaky, 5 to 7 minutes.

Nutrition per serving

Calories: 390, Protein: 36g (72% DV), Fiber: 5g (20% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 150mg (6% DV), Carbohydrates: 19g (6% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Fish

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

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.
  • Strip the dill fronds from the stems; 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 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 cooks, prepare the squash.

2

Prep and cook the squash

  • Trim the ends from the squash; cut the squash in half lengthwise. Cut each half crosswise, then lengthwise into ½-inch-thick sticks.
In the same pan used for the peperonata, warm 1 to 2 teaspoons [2 to 4 tsp] oil over medium-high heat until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until lightly charred and just tender, 2 to 4 minutes. Transfer to a plate.
While the squash cooks, start the fish.

3

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season the salmon or halibut generously with salt and pepper, the trout lightly.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon and trout) and cook until lightly browned (and the salmon or trout skin is crisp), 4 to 5 minutes for the salmon or halibut, 2 to 4 minutes for the trout. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for the salmon or halibut, 1 to 2 minutes for the trout. Transfer to a plate to cool slightly. Add more oil between batches if needed.

Serve

Transfer the fish and squash 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.
  • Strip the dill fronds.
  • Garnish with the dill.