Salmon with chimichurri and warm apple-cabbage slaw

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

Salmon with chimichurri and warm apple-cabbage slaw

Salmon with chimichurri and warm apple-cabbage slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories

2 Servings, 590 Calories/Serving

15 Minutes

Apples, cabbage, and fennel seeds join forces for a wonderful side dish in this speedy pan-roasted fish dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • Fish options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 1 organic Fuji or other apple
  • 1 wedge organic green or other cabbage (about 10 ounces)
  • 2 or 3 sprigs organic fresh tarragon
  • 1 teaspoon fennel seeds
  • Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - cumin - kosher salt)

Nutrition per serving

Calories 590, Total Fat 41g (53% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 230mg (10% DV), Total Carb. 29g (11% DV), Fiber 5g (18% DV), Total Sugars 21g (Incl. 0g Added Sugars, 0% DV), Protein 24g

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.


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

Wash produce before use


Prep and cook the fish


  • Pat the fish dry with a paper towel; season the salmon or halibut generously with salt and pepper, the trout lightly.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fish (skin side down for the snapper) and cook until lightly browned (and the snapper skin is crisp), 3 to 5 minutes for the salmon and 4 to 5 minutes for the snapper. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for the salmon and 2 to 4 minutes for the snapper. Transfer to a plate. Wipe out the pan.

While the fish cooks, prepare the remaining ingredients.


Prep the remaining ingredients; make the apple-cabbage slaw

  • Core and cut the apple into ½-inch cubes.
  • Cut away any core from the cabbage; coarsely chop the cabbage.
  • Strip the tarragon leaves from the stems; coarsely chop the leaves for garnish.

In the same pan used for the fish, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the apple, cabbage, and fennel seeds, season with salt and pepper, and cook, stirring occasionally, until the cabbage is wilted and the apple is warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Smear the chimichurri onto individual plates, top with the fish, and spoon the warm apple-cabbage slaw alongside. Garnish with the tarragon and serve.

Kids Can!
  • Strip the tarragon leaves. 
  • Smear the chimichurri on plates.
  • Garnish with the tarragon.