Salmon and orecchiette with broccoli and roasted red pepper ajvar

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

Salmon and orecchiette with broccoli and roasted red pepper ajvar


Salmon and orecchiette with broccoli and roasted red pepper ajvar

Dairy-Free, Soy-Free, Pescatarian, No Added Sugar, Protein Plus

2 Servings, 690 Calories/Serving

20 Minutes

Some call ajvar the “pepper caviar of the Balkans.” And we can totally see why. Made from a magnificent blend of eggplant, roasted red peppers, and sweet smoked paprika, it brings a luxuriously rich mouthfeel to this pasta dish.

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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 orecchiette
  • Fish options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • ¼ pound organic broccoli
  • 1 tablespoon tomato paste
  • Sunbasket ajvar sauce base (eggplant - roasted red peppers - extra virgin olive oil - sherry vinegar - garlic - kosher salt - sweet smoked paprika - black pepper)
  • 1½ teaspoons sherry vinegar
  • 1½ ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 690, Total Fat 30g (38% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 330mg (14% DV), Total Carb. 62g (23% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Wheat

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.


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

Wash produce before use


Cook the orecchiette

Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 10 to 12 minutes. Drain the orecchiette, reserving ¼ cup [½ cup] pasta cooking water. While the water is heating and the orecchiette is cooking, prepare the fish.


Prep and cook the fish

  • Pat the fish dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 


Add the salmon and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.


Add the snapper, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. 


Transfer to a plate. Do not clean the pan.



Cook the vegetables and sauce; finish the pasta

  • Cut the broccoli into 1-inch florets; trim any coarse stems.

In the same pan used for the fish, if dry, add 2 teaspoons [4 tsp] oil. Warm over medium-high heat until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute. 

Stir in the ajvar sauce base, sherry vinegar, spinach, and reserved pasta cooking water and cook until the spinach is just wilted, 1 to 2 minutes. Stir in the orecchiette and cook until heated through and the sauce has thickened, 1 to 2 minutes.


Transfer the fish, orecchiette, and sauce to individual plates and serve.

Kids Can!
  • Fill a sauce pot with water for the orecchiette.
  • Measure the oil for the fish.
  • Time the cooking.