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
Dairy-Free, Soy-Free, Pescatarian, Protein Plus
2 Servings, 880 Calories/Serving
Our house-made green goddess dressing turns a salad into a showstopping affair. What’s the secret? Mayo, fresh green herbs, and anchovy paste—it’s like a Caesar on herbs.
- Wild Alaskan skin-on salmon fillets
- In your bag:
- Farro-apricot blend (farro - dried apricots)
- Aromatics (organic celery - organic onions - extra virgin olive oil - kosher salt - black pepper)
- Organic baby spinach
- Sunbasket Dijon-caper dressing (extra virgin olive oil - Dijon mustard - cornichons - capers - dried dill)
- Your choice of protein
- Sunbasket green goddess dressing (paleo mayo - parsley - apple cider vinegar - scallions - anchovy paste - garlic - kosher salt)
Calories 880, Total Fat 45g (58% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 175mg (58% DV), Sodium 1120mg (49% DV), Total Carb. 70g (25% DV), Fiber 11g (39% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 50g
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, Sesame.
Wash produce before use
Heat the farro and toss with spinach
Choose your heating method (for microwave option, heat just before serving):
Our chefs think this cooks best in the microwave.
- Microwave oven | 5–6 minutes
Transfer the farro-apricot blend and the aromatics into a microwave-safe dish and mix. Sprinkle the farro mixture with 2 tablespoons water. Place a damp paper towel over the top of the dish and microwave for 3 minutes. Stir, re-cover, and microwave for 2 to 3 minutes more, or until heated through.
- Conventional oven | 25–30 minutes
Heat the oven to 425°F.
Transfer the farro-apricot blend and the aromatics into an ovenproof dish and mix. Sprinkle the farro mixture with 2 tablespoons water. Cover the dish with foil and bake for 15 minutes. Stir, re-cover, and bake for 10 to 15 minutes more, or until heated through.
Transfer the farro into 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.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein.
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.
Transfer the farro and spinach to individual bowls and add your protein. Spoon the green goddess dressing on top 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.