Salmon and quinoa bowls with wilted greens and citrus dressing

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

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Salmon and quinoa bowls with wilted greens and citrus dressing

Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 720 Calories/Serving

20 Minutes

Clean eating is easy when good-for-you ingredients are arranged in such an appealing way. These stunning seafood bowls also come together quickly.

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Ingredients

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 box.
Salmon and quinoa bowls with wilted greens and citrus dressing
  • In your tray:
  • Chickpeas
  • Rainbow quinoa
  • Organic celery
  • Organic onion
  • Extra virgin olive oil
  • Chili powder
  • Kosher salt and black pepper
  • In your bag:
  • Fish options:
  • Wild Alaskan skin-on salmon fillets
  • Wild Alaskan skinless halibut fillets
  • Wild skin-on snapper fillets
  • Organic chopped kale
  • Sunbasket citrus dressing (paleo mayo - orange juice - lemon juice - scallions)

Nutrition per serving

Calories: 720, Protein: 42g (84% DV), Fiber: 9g (36% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 85mg (28% DV), Sodium: 990mg (41% DV), Carbohydrates: 49g (16% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Eggs

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

Wash produce before use

1

Heat the quinoa-chickpea mixture

Choose your heating method (for microwave option, heat just before serving)
  • Conventional oven | 20 minutes
Heat the oven to 425°F.
Remove the plastic from the tray. Bake, stirring halfway through, for 20 minutes, until heated through.

  • Microwave oven | 4 minutes
Remove the plastic from the tray. Place a damp paper towel on top. Microwave for 2 minutes. Stir, then microwave for 2 minutes longer, until heated through.

2

Cook the fish

Instructions are almost identical for all fish options:
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the fish (skin side down for the salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a cutting board to cool slightly. Cut the fish into 2-inch pieces (discarding the salmon or snapper skin if desired). Wipe out the pan if using for the kale.

3

Cook the kale

In a large frying pan (or the pan used for the fish) over medium-high heat, warm 1 to 2 teaspoons olive oil until hot but not smoking. Stir in the kale, season to taste with salt and pepper, and cook until just wilted, 1 to 2 minutes.

Serve

Transfer the quinoa-chickpea mixture to individual bowls and top with the kale and salmon. Spoon over as much citrus dressing as you like and serve.

Ovens may vary.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.