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.
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.