In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Salmon with roasted new potatoes and charred broccoli
Gluten-Free Friendly, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 690 Calories/Serving
25–40 Minutes
Tender salmon, crispy roasted new potatoes, and broccoli turn this simple Mediterranean meal into a winning supper any night of the week.
In your bag
- ½ pound organic red or gold new potatoes
- ¼ pound organic broccoli
- Seafood options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 2 sustainably farmed skin-on rainbow trout fillets (about 6 ounces each)
- 10 ounces wild sea scallops
- 3 ounces organic mixed greens or other leafy greens
- Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper)
- ¼ cup Greek yogurt
- ¼ cup Italian salsa verde
Nutrition per serving
Calories 690, Total Fat 52g (67% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 380mg (17% DV), Total Carb. 27g (10% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 1g Added Sugars, 2% DV), Protein 32g
Contains:
Milk
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
Roast the potatoes and broccoli
Heat the oven to 450°F.
- Cut the potatoes lengthwise into ½-inch-wide wedges.
- Cut the broccoli into 1-inch florets; trim off any coarse stems.
On a sheet pan, toss the potatoes with 1 tablespoon [2 TBL] oil; season with salt and pepper. Spread in an even layer and roast for 10 minutes. Add the broccoli to the sheet pan, toss with the potatoes, and roast until the vegetables are lightly browned and tender, 8 to 10 minutes longer. Transfer to a plate to cool slightly and season to taste with salt and pepper.
While the potatoes and broccoli are roasting, prepare the rest of the meal.
2
Prep and cook the seafood
- Pat the seafood dry with a paper towel; season generously with salt and pepper.
In a large frying pan over high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking.
Fish:
Add the fish (skin side down for the salmon or trout) and cook until lightly browned (and the salmon or trout skin is crisp), 4 to 5 minutes for salmon or halibut, 2 to 4 minutes for trout. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for salmon or halibut, 1 to 2 minutes for trout. Transfer to a plate.
Scallops:
Add the scallops and cook 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.
While the seafood is cooking, make the salad.
3
Assemble the salad
In a large bowl, combine the mixed greens, potatoes, and broccoli. Drizzle with half the sherry vinaigrette and toss to coat. Season to taste with salt, pepper, and more vinaigrette as desired.
Serve
Transfer the salad to individual plates and top with the seafood. Dollop the yogurt over the top, drizzle with the salsa verde, and serve.
Kids Can!
- Toss and season the potatoes.
- Time the cooking.
- Toss the salad.