In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan
Soy-Free, Pescatarian, No Added Sugar, Protein Plus
2 Servings, 710 Calories/Serving
Freshly toasted ciabatta croutons team up with crisp lettuce, crunchy celery, and an herbaceous salsa verde to form the perfect salad base for your protein of choice. Buon appetito!
In your bag
- 1 ciabatta roll
- Protein options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 1 organic romaine heart or other lettuce
- 1 or 2 organic celery ribs
- 1 organic lemon
- Italian salsa verde (canola oil - shallots - olive oil - basil - parsley - capers - lemon juice - water - garlic - oregano - salt - spices)
- 1 ounce grated Parmesan
- ½ teaspoon red chile flakes (optional)
Calories 710, Total Fat 41g (53% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 760mg (33% DV), Total Carb. 43g (16% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Milk, 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
Make the ciabatta croutons
Heat the oven to 425°F.
- Cut or tear the ciabatta roll into 1-inch pieces.
Lightly grease a sheet pan with 1 to 2 teaspoons olive oil. In a large bowl, toss the ciabatta cubes with 1 to 2 tablespoons oil; season lightly with salt and pepper. On the sheet pan, spread the ciabatta cubes in an even layer and bake, stirring halfway through, until the ciabatta cubes are lightly browned, 8 to 10 minutes. Carefully remove the croutons from the oven. Meanwhile, prepare your protein.
Cook your protein
- Pat the salmon dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.
- Pat the chicken dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. Cut the chicken into ½-inch-thick slices.
- Pat the steaks dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes. Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.
Meanwhile, prepare the salad.
Make the panzanella salad
- Trim the root end from the romaine heart; coarsely chop the leaves.
- Thinly slice the celery.
- Cut the lemon into wedges.
In the same bowl used for the ciabatta, toss together the romaine, celery, ciabatta croutons, Italian salsa verde, Parmesan, and as many red chile flakes as you’d like. Season to taste with salt and pepper.
Divide the panzanella salad between individual bowls and place your protein on top. Serve with the lemon wedges on the side.
- Lightly grease the sheet pan.
- Tear the ciabatta into cubes.
- Toss the ciabatta with oil and salt and pepper.
- Time the ciabatta croutons.
- Time the protein.