In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Salmon and quinoa bowls with wilted greens and citrus dressing
Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus
2 Servings, 740 Calories/Serving
20 Minutes
Clean eating is easy when good-for-you ingredients are arranged in such an appealing way. These stunning bowls also come together quickly.
Ingredients
- 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
- Sustainably raised Faroe Islands skinless 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 760, Total Fat 41g (53% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 890mg (39% DV), Total Carb. 49g (18% DV), Fiber 8g (29% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 48g
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, Sesame.
Instructions
Wash produce before use
1
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
2
Cook the fish
- 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.
For halibut:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn over and cook until flesh is opaque and flaky, 2 to 4 minutes.
For skin-on salmon:
Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn over and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For skinless salmon:
Add the fish and cook until lightly browned on the bottom side, 4 to 6 minutes. Turn over and cook until flesh is opaque and flaky, 1 to 2 minutes.
For snapper:
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn over and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer the fish to a cutting board to cool slightly. Cut the fish into 2-inch pieces. Wipe out the pan.
3
Cook the kale
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.