Salmon with lemon-garlic aioli, escarole, and green beans

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

Salmon with lemon-garlic aioli, escarole, and green beans

Soy-Free, Mediterranean, Carb-Conscious, Lean & Clean, Dairy-Free, Gluten-Free

2 Servings, 510 Calories/Serving

20 Minutes

This French-inspired, gluten-free salmon dish hits all the right flavor notes, with rich aioli, sweet green beans, bright lemon, and pleasingly bitter escarole.

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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.
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 1 organic lemon
  • Sun Basket lemon-garlic aioli (paleo mayo - lemon juice - garlic)
  • 6 ounces organic green beans
  • 1 head organic escarole or other chicory lettuce
  • 2 or 3 sprigs organic fresh tarragon
Grill It
For the salmon:
Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the skin-on salmon) and cook, turning once, until the fish is opaque and flaky (and the skin-on salmon skin is crisp), about 5 minutes per side for skin-on salmon and about 4 minutes for skinless salmon.

For the snapper:
Prepare a medium-hot fire in a grill. Set the snapper, skin side down, on the grill directly over the heat and cook, turning once, until the skin is crisp and the snapper is opaque and flaky, about 5 minutes per side.

Nutrition per serving

Calories: 510, Protein: 33g (66% DV), Fiber: 6g (24% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 4g (20% DV), Cholesterol: 95mg (32% DV), Sodium: 310mg (13% DV), Carbohydrates: 11g (4% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Contains: Eggs

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.

Instructions

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

Wash produce before use

1

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 generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the skin-on salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes for skin-on salmon or snapper and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or snapper and 1 to 2 minutes for skinless salmon. Transfer to a plate. Wipe out the pan.
While the fish cooks, prepare the remaining ingredients.

2

Prep the lemon; finish the aioli

  • Zest and juice the lemon, keeping the zest and juice separate; set aside the juice for the vegetables. [Zest and juice 1 lemon; save the remaining lemon.]
In a small bowl, stir together the lemon-garlic aioli and lemon zest. Season to taste with salt and pepper.

3

Prep the remaining ingredients; cook the vegetables

  • Trim the stem ends from the green beans if needed; cut the beans into 2-inch lengths.
  • Trim the root end from the escarole; cut the leaves crosswise into 1-inch-wide strips.
  • Strip the tarragon leaves from the stems; coarsely chop the leaves for garnish.
In the same pan used for the fish, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the green beans and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Stir in the escarole and cook until wilted, 1 to 2 minutes.
Remove from the heat and stir in 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.

Serve

Transfer the fish and vegetables to individual plates. Spoon the lemon-garlic aioli over the fish, garnish with the tarragon, and serve.
Kids Can!
  • Juice the lemon.
  • Stir the aioli and lemon zest.
  • Strip the tarragon leaves.
  • Spoon the aioli over the fish.
  • Garnish with the tarragon.