Salmon with spring vegetables and piquillo-almond salsa

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 580 Calories/Serving

25 - 35 Minutes

Spring is in full bloom here at Sun Basket, so we’re sending you this salmon dish loaded with peak-season vegetables. We’ve amped up the flavor with a bright salsa and a mint-cilantro chutney, brought to life by fresh ginger and the Indian spice blend garam masala. Since snap peas are technically a legume, strict paleo followers might want to omit them, but we love their color and crunch.

Ingredients

  • ¼ cup sliced almonds
  • 1 Persian cucumber
  • 1 ounce roasted piquillo peppers
  • 1 lime
  • Sun Basket mint-cilantro chutney base (mint - cilantro - olive oil - ginger - garlic - garam masala - salt)
  • 1 or 2 carrots
  • 3 ounces sugar snap peas
  • ½ teaspoon coriander
  • Two 6-ounce skin-on wild Yukon River salmon fillets

Instructions

1

Toast the almonds

Heat the oven to 300ºF.
On a sheet pan, spread the almonds in an even layer. Toast in the oven until lightly browned and fragrant, 10 to 12 minutes. Transfer to a plate to cool.
While the almonds toast, prepare the chutney.

2

Make the salsa and mint-cilantro chutney

  • Trim the ends from the cucumber; cut the cucumber lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch pieces. Set aside for the salsa. Scrape off any seeds from the roasted piquillo peppers; finely chop the peppers.
  • Juice the lime (the juice will be divided between the salsa and the chutney).
In a medium bowl, stir together the cucumber, piquillo peppers, almonds, 1 tablespoon lime juice, and 1 tablespoon oil. Season the salsa to taste with salt and pepper.
In a small bowl, stir together the remaining lime juice and the mint-cilantro chutney base.

3

Cook the carrots and snap peas

  • Scrub or peel the carrots and trim off the tops; cut the carrots on the diagonal into ¼-inch-thick slices.
In a medium frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the carrots and cook, stirring occasionally, until just starting to soften, 2 to 4 minutes. Add the sugar snap peas, season with salt and pepper, and cook until just tender, 2 to 3 minutes. Stir in the coriander and cook until just fragrant, about 30 seconds. Transfer to a plate. Do not clean the pan.

4

Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In the same pan used for the carrots, over medium-high heat, warm 1 tablespoon oil if dry. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.

5

Serve

Transfer the vegetables to individual plates and top with the salmon. Dollop the vegetables and salmon with the chutney, top with the salsa, and serve.

Chef’s Tip If you prefer to have all of your ingredients at the ready before cooking, feel free to complete the blue prep steps before toasting the almonds.

Nutrition per serving: Calories: 580, Protein: 19g, Total Fat: 46g, Monounsaturated Fat: 34g, Polyunsaturated Fat: 6g, Saturated Fat: 5g, Cholesterol: 30mg, Carbohydrates: 20g, Fiber: 7g, Sugar: 6g, Added Sugars: 0g, Sodium: 730mg
Contains: fish, tree nuts.

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