Salmon with escarole, dates, and orange-almond relish

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

Salmon with escarole, dates, and orange-almond relish

Great for Entertaining

Salmon with escarole, dates, and orange-almond relish

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 610 Calories/Serving

25–35 Minutes

Dates bring out the subtle sweetness of escarole to complement wild salmon or halibut for a paleo dinner that’s great for entertaining.

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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 shallots
  • 1 or 2 cloves peeled fresh garlic
  • 2 or 3 dates (with pits)
  • 1 head escarole
  • 1 orange
  • ¼ cup pitted Kalamata olives
  • ¼ cup roasted almonds
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 teaspoon sumac
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)

Nutrition per serving

Calories 610, Total Fat 31g (40% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 480mg (21% DV), Total Carb. 46g (17% DV), Fiber 14g (50% DV), Total Sugars 29g (Incl. 0g Added Sugars, 0% DV), Protein 42g
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, Sesame.


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

Wash produce before use


Prep and cook the escarole

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Pull the dates away from their pits; coarsely chop the fruit.
  • Trim the root end from the escarole; coarsely chop the leaves.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shallots and garlic, season with salt, and cook, stirring often, until softened, 2 to 3 minutes.
Add the dates, escarole, and ¼ cup water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the escarole is wilted and most of the liquid has evaporated, 8 to 10 minutes. Transfer to a plate and cover to keep warm. Wipe out the pan.
While the escarole cooks, prepare the orange-almond relish.


Make the orange-almond relish

  • Zest the orange into a medium bowl. Using your hands or a sharp knife, peel the orange; working over the bowl, cut between the membranes to release the segments into the bowl. Alternatively, cut the fruit in half lengthwise and then coarsely chop. Discard any seeds.
  • Coarsely chop the olives.
  • Coarsely chop the olives.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the bowl with the orange zest and segments, add the olives, almonds, parsley, sumac, and 1 tablespoon oil, if desired, and stir to combine. Season to taste with salt and pepper.


Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In the same pan used for the escarole, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. 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 the escarole mixture to individual plates. Top with the fish, spoon the orange-almond relish on top, and serve.