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Salmon with Dijon sauce, quinoa, and green beans

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

Instructions

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

Wash produce before use

Cook the quinoa

Rinse the quinoa.
Zest the lemon and juice half, keeping the zest and juice separate. Set aside the juice for the Dijon sauce. Cut half into wedges for garnish. [Zest and juice 1 lemon; cut 1 lemon into wedges.]
Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork. Add the lemon zest, half the parsley, and 2 to 3 teaspoons oil and toss to combine. Season to taste with salt and pepper. Cover and keep warm.
While the quinoa cooks, prepare the fish.

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.

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 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon or trout) and cook until lightly browned (and the salmon or trout skin is crisp), 4 to 5 minutes for salmon or halibut, 2 to 4 minutes for trout. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for salmon or halibut, 1 to 2 minutes for trout. Transfer to a plate, cover, and keep warm. Add more oil between batches if needed. Wipe out the pan.
While the fish cooks, prepare the green beans and garlic.

Prep and cook the green beans

Trim the stem ends from the green beans.
Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

In the same pan used for the fish, warm 1 to 2 teaspoons [2 to 4 tsp] oil over medium-high heat until hot but not smoking. Add the green beans, season with salt and pepper, and cook without stirring until starting to blister on one side, 1 to 2 minutes. Using tongs or a spatula, flip the beans and cook until blistered slightly on the other side, 1 to 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from the heat and season to taste with salt and pepper.

Prepare the Dijon sauce

In a small sauce pot over medium heat, whisk together the Dijon-dill blend, coconut milk, and 1 teaspoon [2 tsp] lemon juice and cook, whisking constantly, until warmed through and thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the green beans and quinoa to individual plates. Top the quinoa with the fish and spoon over as much Dijon sauce as you like. Garnish with the lemon wedges and remaining parsley and serve any remaining Dijon sauce on the side.

Kids Can!

Rinse the quinoa.
Juice the lemon.
Strip the parsley leaves.
Press the garlic (if you have a press).
Garnish with the parsley.

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Salmon with Dijon sauce, quinoa, and green beans

Dairy-Free, Soy-Free, Gluten-Free, Diabetes-Friendly, Mediterranean, Lean & Clean

2 Servings, 440 Calories/Serving

20 – 35 Minutes

A creamy, lemony mustard sauce takes this dinner-party-worthy salmon dish, complete with quinoa and green beans, to the next level.

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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 cup rainbow quinoa
1 organic lemon
4 or 5 sprigs organic fresh flat-leaf parsley
Fish options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
2 sustainably farmed rainbow trout fillets (about 6 ounces each)
½ pound organic green beans
1 or 2 cloves organic peeled fresh garlic
Sun Basket Dijon-dill blend (Dijon mustard - cornichons - capers - dried dill)
¼ cup coconut milk

Chef's Tip

It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough ends where the beans are snapped off from the stalk. The tapered tips are tender enough to eat.

Make It Leaner

In Step 2, cook the fish in a nonstick frying pan and skip the oil to slash 60 calories and 7 grams of fat per serving.

Nutrition per serving

Calories: 440, Protein: 38g (76% DV), Fiber: 6g (24% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 55mg (18% DV), Sodium: 490mg (20% DV), Carbohydrates: 24g (8% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts

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.