Salmon with roasted new potatoes and charred broccoli
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.
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
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.
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.