One-pan salmon with creamy citrus dressing and stone fruit–snap pea salad

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

One-pan salmon with creamy citrus dressing and stone fruit–snap pea salad

20-Minute Meal

One-pan salmon with creamy citrus dressing and stone fruit–snap pea salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 470 Calories/Serving

20 Minutes

A caramelized, quick-charred stone fruit and snap pea salad makes for a summery side dish alongside omega-3 rich salmon.

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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.
  • 2 organic peaches or other stone fruit
  • 2 or 3 organic radishes (about 2 ounces total)
  • 6 ounces organic sugar snap peas
  • 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 6 ounces each)
  • 10 ounces wild sea scallops
  • Creamy citrus dressing (paleo mayo - fresh orange juice - fresh lemon juice - scallions)
Make It Leaner
Using the grill to cook the seafood in Step 3 and omitting the oil will slash 60 calories and 7 grams of fat per serving. Adding only 1 tablespoon of the creamy citrus dressing to each portion of seafood in Step 4 (instead of using it all) will save an additional 60 calories and 7 grams of fat per serving. Use the remaining dressing as a vegetable dip or sandwich spread the next day.
Grill It
For the salmon or halibut:
Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the salmon) and cook, turning once, until the fish is opaque and flaky (and the salmon skin is crisp), about 5 minutes per side.

For the scallops:
Prepare a medium-hot fire in a grill. Thread the scallops on skewers, making sure the flat sides are facing the same way. Set the scallops on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories 470, Total Fat 29g (37% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 290mg (13% DV), Total Carb. 22g (8% DV), Fiber 5g (18% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Eggs, 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, Sesame.

Instructions

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

Wash produce before use

1

Prep the salad ingredients

  • Cut the peaches in half and remove the pits; cut the fruit into ½-inch-thick slices.
  • Trim the ends from the radishes; cut the radishes lengthwise into quarters.
  • Cut the snap peas in half on the diagonal.
  • Strip the mint leaves from the stems; coarsely chop the leaves for garnish.

2

Cook the stone fruit–snap pea salad

In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the peaches and radishes and cook, stirring occasionally, until lightly charred, 2 to 3 minutes. Stir in the snap peas and cook until crisp-tender and the radishes are just softened, 1 to 2 minutes. Transfer to a plate and season to taste with salt and pepper. Wipe out the pan.
While the salad cooks, prepare the seafood.

3

Prep and cook the seafood

For the salmon or halibut:
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In the same pan used for the salad, warm 1 to 2 tablespoons oil over medium-high heat 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.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In the same pan used for the salad, warm 2 to 3 teaspoons oil over high heat 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.

Serve

Transfer the seafood and stone fruit–snap pea salad to individual plates. Top the seafood with as much creamy citrus dressing as you like and garnish the seafood and salad with the mint. Serve any remaining dressing on the side.
Kids Can!
  • Strip the mint leaves.
  • Spoon the dressing on the seafood.
  • Garnish with the mint.
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