In order to bring you the best organic produce, some ingredients may differ from those depicted.
King salmon with dill-yogurt sauce and fennel-orange salad
Soy-Free, Lean & Clean, Carb-Conscious, Mediterranean, Diabetes-Friendly, Gluten-Free
2 Servings, 490 Calories/Serving
Fresh orange and Greek yogurt instead of sour cream make Chef Sofia’s take on classic Scandinavian flavors extra light and bright.
In your bag
- Fish options:
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 4 or 5 sprigs organic fresh dill
- 1 organic lemon
- ¼ cup organic Greek yogurt
- 1 organic fennel bulb
- 1 organic Cara Cara or other orange
- 2 or 3 organic radishes (about 2 ounces total)
- 3 ounces organic arugula or other leafy greens
- 2 tablespoons champagne vinegar
Calories: 490, Protein: 30g (60% DV), Fiber: 7g (28% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 75mg (25% DV), Sodium: 160mg (7% DV), Carbohydrates: 25g (8% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Prep and roast the fish
Heat the oven to 400°F.
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise).
On a sheet pan, rub the fish all over with 1 to 2 teaspoons oil and season generously with salt and pepper (then place the salmon or barramundi skin side down). Roast until the fish is opaque and flaky, 10 to 15 minutes. Meanwhile, start preparing the rest of the meal.
Make the dill-yogurt sauce
- Coarsely chop the dill.
- Zest the lemon and juice half, keeping the zest and juice separate. Cut the remaining half into wedges for garnish. [Zest both lemons and juice 1 lemon. Cut the remaining lemon into wedges.]
In a small bowl, stir together the Greek yogurt, dill, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
Make the fennel-orange salad
- Cut the fennel lengthwise into quarters and cut away the core; very thinly slice the quarters lengthwise.
- Using your hands or a sharp knife, peel the orange. Cut the fruit crosswise into ½-inch-thick slices or see Chef’s Tip on supreming. Discard any seeds.
- Thinly slice the radishes.
In a large bowl, toss together the fennel, orange, radishes, arugula, champagne vinegar, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
Transfer the fish and fennel-orange salad to individual plates and top the fish with the dill-yogurt sauce. Serve with the lemon wedges.
- Juice the lemon.
- Stir the dill-yogurt sauce.
- Peel the orange by hand.
- Assemble the salad.
- Top the fish with the dill-yogurt sauce.