Salmon with roasted new potatoes and charred broccoli

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

Customer Favorite

Salmon with roasted new potatoes and charred broccoli

Gluten-Free, Soy-Free, Mediterranean, Diabetes-Friendly

2 Servings, 610 Calories/Serving

25 – 40 Minutes

Wild salmon, crispy roasted new potatoes, and broccoli turn this simple Mediterranean meal into a winning supper any night of the week.

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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.
  • ½ pound organic red or gold new potatoes
  • ½ pound organic broccoli
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh mint
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 10 ounces wild sea scallops
  • 2 ounces roasted red peppers
  • Sun Basket sherry vinaigrette base (sherry vinegar - whole grain Dijon mustard)
  • 3 ounces organic mixed greens
  • ¼ cup organic 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: 610, Protein: 43g (86% DV), Fiber: 6g (24% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 60mg (20% DV), Sodium: 420mg (18% DV), Carbohydrates: 41g (14% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
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.

Instructions

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

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 roast, prepare the rest of the meal.

2

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 mint, lemon zest, 1 to 2 tablespoons lemon juice, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

3

Prep and cook the seafood

For the fish (salmon or halibut):
  • 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. Transfer to a plate. Add more oil between batches if needed.
While the fish cooks, make the salad.

For the scallops:
  • Pat the scallops dry with a paper towel; season generously with salt and pepper.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, 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. Add more oil between batches if needed.
While the scallops cook, make the salad.

4

Assemble the salad

  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
In a small bowl, stir together the sherry vinaigrette base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.
In a large bowl, combine the mixed greens, red peppers, 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.

Serve

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

Kids Can!

  • Toss and season the potatoes.
  • Juice the lemon.
  • Strip the mint leaves.
  • Stir the lemon-mint sauce and the vinaigrette.
  • Garnish the seafood.

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