In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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, 530 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
- 3 ounces organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh dill
- 2 tablespoons red wine vinegar
- 2 organic zucchini or yellow squash
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
Nutrition per serving
Calories 530, Total Fat 35g (45% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 50mg (2% DV), Total Carb. 37g (13% DV), Fiber 8g (29% DV), Total Sugars 12g (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 half the vinegar, adding more vinegar to taste if desired, 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 (skin side down for salmon) and cook until lightly browned on the bottom side (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for salmon, 2 to 4 minutes for halibut.
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.