In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon and quinoa bowls with wilted greens and citrus dressing
Gluten-Free, Soy-Free, Dairy-Free
2 Servings, 720 Calories/Serving
Clean eating is easy when good-for-you ingredients are arranged in such an appealing way. These stunning seafood bowls also come together quickly.
- In your tray:
- 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
- Sun Basket citrus dressing (paleo mayo - orange juice - lemon juice - scallions)
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).
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.
Wash produce before use
Heat the quinoa-chickpea mixture
- Conventional oven | 20 minutes
Remove the plastic from the tray. Bake, stirring halfway through, for 20 minutes, until heated through.
- Microwave oven | 4 minutes
Cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
Cook the kale
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.