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Roasted salmon and broccoli with almond-date tapenade

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

Heart-Check Certified

Roasted salmon and broccoli with almond-date tapenade

Gluten-Free, Mediterranean, Soy-Free, Dairy-Free, Diabetes-Friendly, Paleo, Lean & Clean

2 Servings, 470 Calories/Serving

20 Minutes

Ready in less than 20 minutes, this fresh take on salmon and broccoli has not one but two Mediterranean-inspired sauces that take this easy dish to the next level.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅓ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably farmed rainbow trout fillets (about 6 ounces each)
  • 10 ounces baby broccoli
  • 3 tablespoons roasted almonds
  • 1½ ounces Medjool dates (with pits)
  • 4 or 5 sprigs organic fresh mint
  • 4 or 5 sprigs organic fresh dill
  • Sun Basket harissa tahini sauce base (tahini - fresh lemon juice - EVOO - harissa powder)

Make It Leaner

Use only half the tapenade to slash 90 calories and 5 grams of fat per serving. To save an additional 20 calories and 2.5 grams of fat, cook the fish in a nonstick frying pan and skip the oil.

Ingredient IQ

According to the Herb Society of America, dill has been prized for thousands of years for its medicinal qualities. In ancient Rome, “gladiators were fed meals covered with dill because it was hoped that the herb would grant them valor and courage.”

Nutrition per serving

Calories: 470, Protein: 42g (84% DV), Fiber: 7g (28% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 6g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 180mg (8% DV), Carbohydrates: 29g (10% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts

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.

Instructions

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

Wash produce before use

1

Prep the fish

Heat the oven to 425°F.
Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel.
On one end of a sheet pan [on 1 sheet pan], rub the fish all over with 1 to 2 teaspoons oil and season with salt, if desired, and pepper (place the salmon or trout skin side down).

2

Prep the broccoli

  • Trim the root ends from the baby broccoli.
On the other end of the sheet pan [on a 2nd sheet pan], drizzle the broccoli with 1 to 2 teaspoons oil; season with salt, if desired, and pepper and toss to coat.

3

Roast the fish and broccoli

Roast, turning the broccoli halfway through, until the broccoli is tender and the fish is opaque and flaky, 8 to 10 minutes for salmon or halibut, 4 to 6 minutes for trout.
While the fish and broccoli roast, prepare the tapenade and the harissa tahini sauce.

4

Make the tapenade; finish the sauce

  • Coarsely chop the almonds.
  • Pull the dates away from the pits; coarsely chop the dates.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the dill.
In a small bowl, stir together the almonds, dates, mint, dill, and 1 to 2 teaspoons oil. Season to taste with salt, if desired, and pepper.
Stir 1 tablespoon [2 TBL] water into the harissa tahini sauce base.

Serve

Transfer the fish and broccoli to individual plates. Top the fish with half the harissa tahini sauce and all the almond-date tapenade. Serve the remaining sauce on the side.

Kids Can!

  • Pull the dates away from the pits.
  • Strip the mint leaves.
  • Stir the tapenade.
  • Stir the water into the harissa tahini sauce base.

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The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.