Salmon with  roasted new potatoes and charred broccoli

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Salmon with roasted new potatoes and charred broccoli

Gluten-Free, Mediterranean

2 Servings, 620 Calories/Serving

25 – 40 Minutes

This fast and easy gluten-free dinner is inspired by the French classic salade niçoise, with omega-3-rich, pan-seared wild salmon (or halibut) fillets standing in for tuna.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces new potatoes
  • ½ pound broccoli
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 1 lemon
  • 5 or 6 sprigs fresh mint
  • Sun Basket sherry vinaigrette base (sherry vinegar - whole grain mustard)
  • ¼ cup roasted red peppers
  • 2 ounces mixed greens
  • ¼ cup Greek yogurt

Chef's Tip

If you are preparing 4 servings of this recipe, and in Step 1 it looks like there won’t be room to hold both the potatoes and broccoli on the sheet pan, you can roast the broccoli on a second sheet pan. Drizzle the potatoes with only half the oil before roasting, then drizzle the broccoli with the rest, and roast each as directed.

Nutrition per serving

Calories: 620, Protein: 42g (84% DV), Fiber: 6g (24% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 60mg (20% DV), Sodium: 450mg (19% DV), Carbohydrates: 38g (13% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Fish

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the potatoes and broccoli

Heat the oven to 450°F.
  • Cut the potatoes in half lengthwise, then cut each half 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 2 to 3 teaspoons [1 to 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.
While the potatoes and broccoli roast, prepare the rest of the meal.


Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • 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 [2 TBL] oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Add more oil between batches if the pan is dry. Transfer the fish to a plate.
While the fish cooks, prepare the lemon-mint sauce and the sherry vinaigrette.


Make the lemon-mint sauce

  • Zest and juice the lemon, keeping the zest and juice separate.
  • Strip the mint leaves from the stems; finely chop the leaves.
In a small bowl, stir together the lemon zest, 1 to 2 tablespoons [2 to 4 TBL] lemon juice, mint, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.


Make the sherry vinaigrette

In another small bowl, stir together the sherry vinaigrette base and 2 tablespoons [4 TBL] oil. Season to taste with salt and pepper.


Assemble the salad

  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
In a large bowl, combine the mixed greens, red peppers, roasted potatoes, and broccoli. Drizzle with half the sherry vinaigrette and toss to coat (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.


Transfer the salad to individual plates. Top with the fish, dollop with the yogurt, and drizzle with the lemon-mint sauce. Serve the remaining vinaigrette on the side.

Kids Can!

  • Season and toss the potatoes.
  • Juice the lemon.
  • Strip the mint leaves.
  • Stir together the lemon-mint sauce and sherry vinaigrette.
  • Garnish the salmon.

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