Salmon and cherry tomatoes with red chermoula and seared endive

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

Customer Favorite

Salmon and cherry tomatoes with red chermoula and seared endive

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 690 Calories/Serving

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.

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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.
  • 5 ounces cherry tomatoes
  • 3 or 4 sprigs fresh cilantro
  • 1 jalapeño (optional)
  • Sunbasket 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
Chef's Tip
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.

Nutrition per serving

Total Fat 58g (74% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 630mg (27% DV), Total Carb. 30g (11% DV), Fiber 19g (68% DV), Total Sugars 7g (Incl. 2g Added Sugars, 4% DV), Protein 23g
Contains: Fish, Tree Nuts

Instructions

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

Wash produce before use

1

Prep the tomato-chermoula mixture

Heat the oven to 400°F.
  • Cut the cherry tomatoes in half.
  • Coarsely chop the cilantro; set aside half for garnish.
  • If using, remove the stem, ribs, and seeds from the jalapeño; thinly slice the jalapeño. Wash your hands after handling.
  • Measure out 2 tablespoons red chermoula; set aside the rest for serving.
In a small bowl, stir together the tomatoes, half the cilantro, as much jalapeño as you like, and the 2 tablespoons chermoula; season to taste with salt and pepper.

2

Prep and roast the salmon

  • Pat the salmon dry with a paper towel.
On a sheet pan, rub the salmon all over with 1 to 2 teaspoons oil and season generously with salt and pepper. Spread the tomato-chermoula mixture over the salmon. Roast until the tomatoes blister and the salmon is opaque and flaky, 10 to 12 minutes.
While the salmon roasts, prepare the pine nuts and the endive.

3

Toast the pine nuts

In a dry large frying pan over medium-low heat, toast the pine nuts, stirring often, until browned and fragrant, 3 to 5 minutes. Transfer to a plate to cool.

4

Prep and cook the endive

  • Trim the root ends from the endive; cut the endive in half lengthwise.
In the same pan used for the pine nuts, warm 2 tablespoons oil over medium heat until hot but not smoking. Add the endive, cut sides down, and cook without turning until soft and caramelized, 5 to 7 minutes.
While the endive halves cook, prepare the lemon-dill vinaigrette.

5

Make the lemon-dill vinaigrette

Zest the lemon; juice half and cut half into wedges for garnish. Finely chop the dill. In a small bowl, stir together the lemon zest and juice, dill, and 2 tablespoons oil. Season to taste with salt and pepper.

Serve

Transfer the salmon, tomatoes, and endive to individual plates. Garnish the salmon with the remaining cilantro. Spoon the lemon-dill vinaigrette over the endive and sprinkle with the pine nuts. Serve the remaining chermoula and lemon wedges on the side.