Salmon and cherry tomatoes with red chermoula and seared endive
Gluten-Free, Paleo, Soy-Free, Dairy-Free
30 – 40 Minutes
Our house-made Moroccan chermoula sauce brings a real spark to these paleo and gluten-free salmon fillets and blistered cherry tomatoes.
In your bag
- 5 ounces cherry tomatoes
- 3 or 4 sprigs fresh cilantro
- 1 jalapeño (optional)
- Sun Basket red chermoula (olive oil - tomato paste - fresh garlic - sweet smoked paprika - allspice - sherry vinegar - maple syrup - salt)
- 2 skin-on wild Yukon River salmon fillets (about 6 ounces each)
- 1½ tablespoons pine nuts
- 2 heads Belgian endive
- 1 lemon
- 2 or 3 sprigs fresh dill
Buttery, crunchy, and subtly piney, pine nuts have a lot of qualities to love. But they burn easily. So when you toast them in a pan, be sure to use medium-low heat, stir them often, and watch them closely. Then transfer the nuts to a plate so they won’t continue to toast in the hot pan.
Protein: 23g (46% DV), Fiber: 19g (76% DV), Total Fat: 58g (89% DV), Monounsaturated Fat: 38g, Polyunsaturated Fat: 11g, Saturated Fat: 8g (40% DV), Cholesterol: 25mg (8% DV), Sodium: 630mg (26% DV), Carbohydrates: 30g (10% DV), Total Sugars: 7g, Added Sugars (Maple Syrup): 2g (4% DV).
Contains: Fish, Tree Nuts