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Salmon with greens, lemon-dill yogurt, and herbed rice
Easy Prep

Salmon with greens, lemon-dill yogurt, and herbed rice

Gluten-Free

2 Servings, 540 Calories/Serving

30 – 40 Minutes

This easy, gluten-free salmon and chard dish celebrates bright, fresh herbs in the yogurt sauce for the salmon and the cilantro and mint in the rice.

In your bag

  • ½ cup jasmine rice
  • 2 or 3 sprigs fresh dill
  • 1 lemon
  • ¼ cup Greek yogurt
  • Fish options:
  • Two wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • Two wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 1 bunch chard (about ½ pound)
  • 1½ tablespoons capers
  • 3 or 4 sprigs fresh cilantro
  • 2 or 3 sprigs fresh mint
  • 2 tablespoons fried shallots (optional)

Ingredient IQ

Greek yogurt isn’t known as “Greek” in Greece because its origins aren’t exclusive to that country; it’s made throughout the Middle East. Traditionally, cultured milk is hung in fabric bags to drain off the watery whey, leaving thickened yogurt behind. The longer the bags are hung, the thicker the yogurt.

Nutrition per serving

Instructions

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Make the lemon-dill yogurt

  • Finely chop the dill.
  • Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish.
In a small bowl, stir together the yogurt, dill, lemon zest, and 1 tablespoon lemon juice. Season to taste with salt and pepper.

3

Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.
While the fish cooks, prepare the chard.

4

Prep and cook the greens

  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
In the same pan used for the fish, if dry, add 1 tablespoon oil. Warm over medium-high heat until hot but not smoking. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the chard cooks, finish the rice.

5

Finish the rice

  • Rinse the capers, then coarsely chop them.
  • Finely chop the cilantro.
  • Strip the mint leaves from the stems; finely chop the leaves.
To the fluffed rice, fold in the capers, cilantro, and mint. Season to taste with salt and pepper.

6

Serve

Transfer the fish, rice, and chard to individual plates. Top the fish with the lemon-dill yogurt. Garnish the rice with the fried shallots, if using, and serve the lemon wedges on the side.

Calories: 540, Protein: 43g (86% DV), Fiber: 3g (12% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g (18% DV), Cholesterol: 60mg (20% DV), Sodium: 600mg (25% DV), Carbohydrates: 57g (19% DV), Total Sugars: 4g, Added Sugar: 0g (0% DV).
Contains: Milk, Fish, Soybeans

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.