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

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

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

Easy Prep

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

Gluten-Free Friendly, <600 Calories, Protein Plus

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.

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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.
  • 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)

Nutrition per serving

Calories 540, Total Fat 16g (21% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 600mg (26% DV), Total Carb. 57g (21% DV), Fiber 3g (11% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 43g
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, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.


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.


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.


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.