In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon farro bowls with spinach and green goddess dressing
2 Servings, 880 Calories/Serving
With the farro, apricots, celery, and green goddess all prepped for you, whipping up these full-flavored, nutritious bowls is a breeze.
- In your tray:
- Organic celery
- Dried apricots
- Organic onion
- Extra virgin olive oil
- Kosher salt and black pepper
- In your bag:
- Organic baby spinach
- Sun Basket Dijon-caper dressing (EVOO - Dijon mustard - cornichons - capers - dried dill)
- Sun Basket green goddess dressing (paleo mayo - parsley - apple cider vinegar - scallions - anchovy paste - garlic - kosher salt)
Calories: 880, Protein: 50g (100% DV), Fiber: 11g (44% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 5g (25% DV), Cholesterol: 175mg (58% DV), Sodium: 1120mg (47% DV), Carbohydrates: 70g (23% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish (anchovy), 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.
Wash produce before use
Heat the tray of farro
Our favorite method for this dish is the microwave.
- Conventional oven | 25–30 minutes
Remove the plastic from the tray. Sprinkle the farro mixture with 2 tablespoons water. Cover the tray with foil and bake for 15 minutes. Stir, re-cover, and bake 10 to 15 minutes more, until heated through.
- Microwave oven | 5–6 minutes
Transfer the farro to a large bowl and toss with the spinach and Dijon-caper dressing. Season to taste with salt and pepper. While the farro is heating, cook your protein.
Cook your protein
- Pat your protein dry with a paper towel (if using shrimp or scallops, rinse and drain, then pat dry; if using tofu, cut into ½-inch cubes). Season the protein with salt and pepper.
Fish: Cook the fish (skin side down for the skin-on salmon) until lightly browned (and the salmon skin is crisp), 1 to 2 minutes for pre-cooked salmon and 4 to 5 minutes for all other fish. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for pre-cooked salmon and 2 to 4 minutes for all other fish. Transfer to a cutting board to cool slightly. Using a fork or knife, flake or cut into 2-inch pieces.
Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.
Scallops: Cook the scallops without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.
Chicken: Cook the chicken, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm, cooked, and hot throughout, 1 minute for pre-grilled chicken and 5 to 8 minutes for all other chicken. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.
Steaks: Cook the steaks, turning frequently, until they are well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.
Tofu: Cook the tofu, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate.
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.