In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Roasted salmon and broccoli with almond-date tapenade
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 590 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.
In your bag
- 10 ounces organic baby broccoli
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 3 tablespoons roasted almonds
- 1½ ounces pitted dates
- 4 or 5 sprigs organic fresh mint
- 4 or 5 sprigs organic fresh dill
- Sunbasket harissa tahini sauce base (tahini - lemon juice - extra virgin olive oil - harissa powder)
Nutrition per serving
Calories 590, Total Fat 38g (49% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 160mg (7% DV), Total Carb. 32g (12% DV), Fiber 8g (29% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains:
Tree Nuts (almond), Sesame (sesame)
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.
Instructions
Wash produce before use
1
Prep and roast the broccoli and fish
Heat the oven to 425°F.
- 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 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 and pepper.
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.
- Coarsely chop the dates, checking for any pits.
- 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 and pepper.
In another small bowl, stir together the harissa tahini sauce base and 1 tablespoon [2 TBL] water. Season to taste with salt and pepper.
Serve
Transfer the fish and broccoli to individual plates. Top the fish with the almond-date tapenade and half the harissa tahini sauce. 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.