Salmon with cilantro-lime sauce and pear-cashew salad

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

Salmon with cilantro-lime sauce and pear-cashew salad

Salmon with cilantro-lime sauce and pear-cashew salad

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

2 Servings, 540 Calories/Serving

20 Minutes

A tropical-inspired take on Waldorf salad provides a refreshing contrast for lean seafood in this one-pan dinner.

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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.
  • 1 or 2 cloves organic peeled fresh garlic
  • 8 to 10 sprigs organic fresh cilantro
  • 1 organic lime
  • Seafood options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 10 ounces wild sea scallops
  • 1 or 2 organic celery ribs (about 2 ounces total)
  • 2 organic d’Anjou or other pears
  • 3 organic scallions
  • ½ ounce roasted cashews
  • 2 tablespoons rice vinegar

Nutrition per serving

Calories 540, Total Fat 33g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 100mg (4% DV), Total Carb. 34g (12% DV), Fiber 7g (25% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Tree Nuts (cashew)

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


Make the cilantro-lime sauce

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Finely chop half the cilantro; coarsely chop the remaining half for the salad.
  • Zest and juice the lime, keeping the zest and juice separate. 

In a small bowl, stir together the garlic, finely chopped cilantro, lime zest, 1 tablespoon [2 TBL] lime juice, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal. 


Prep and cook the seafood


  • Pat the salmon dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.



  • Pat the scallops dry with a paper towel; season lightly with salt.

In a large frying pan over high heat, warm 1 tablespoon oil until hot but not smoking. 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 cooks, prepare the salad.


Make the salad

  • Trim the ends from the celery; thinly slice the celery on the diagonal.
  • Cut the pears lengthwise into quarters and cut away the core; thinly slice the fruit. 
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal. 

In a large bowl, toss together the celery, pears, scallions, cashews, remaining lime juice, remaining cilantro, 1 tablespoon [2 TBL] rice vinegar, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.


Transfer the fish and salad to individual plates. Top the fish with the cilantro-lime sauce and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Juice the lime.
  • Stir together the cilantro-lime sauce.
  • Stir together the salad.