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

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

2 Servings, 470 Calories/Serving

20 Minutes

Ready in about 20 minutes, this fresh take on salmon doesn’t just feature a protein-rich tapenade, but also a lush harissa tahini sauce for the fish. Made from sesame seeds, which are high in healthy fats, it takes this heart-healthy 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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 10 ounces organic baby broccoli
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 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 - 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 culinary, medicinal, and even character 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: Tree Nuts (almond)

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 and roast the broccoli and fish

Heat the oven to 425°F.
Prep and cook instructions are almost identical for both fish options.
  • Trim the root ends from the baby broccoli. On one end of the sheet pan [on 1 sheet pan], drizzle the broccoli with 1 to 2 teaspoons oil; season with salt, if desired, and pepper and toss to coat.
  • Pat the fish dry with a paper towel. On the other end of the sheet pan [on a 2nd sheet pan], rub the fish all over with 1 to 2 teaspoons oil and season with salt, if desired, and pepper (then place the salmon skin side down).
Roast, turning the broccoli halfway through, until the broccoli is tender and the fish is opaque and flaky, 8 to 10 minutes.
While the broccoli and fish roast, prepare the tapenade and the harissa tahini sauce.

2

Make the tapenade; finish the sauce

  • Coarsely chop the almonds.
  • Pull the dates away from their 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 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!

  • Season the broccoli for roasting.
  • Pull the dates away from the pits.
  • Strip the mint leaves.
  • Stir the tapenade.
  • Top the fish with the tapenade.

Similar Recipes

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