Salmon with greens, lemon-dill yogurt, and herbed rice
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)
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.
Cook the rice
- Rinse the rice.
While the rice cooks, prepare the rest of the meal.
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.
Prep and cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
While the fish cooks, prepare the chard.
Prep and cook the greens
- Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
While the chard cooks, finish the rice.
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.
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.