Salmon with snap peas, carrots, and red pepper–almond salsa

Salmon with snap peas, carrots, and red pepper–almond salsa

Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 580 Calories/Serving

25 – 35 Minutes

A bright salsa and a mint and cilantro chutney both amp up the flavor in this easy, gluten-free salmon dinner.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 cucumber
  • 1 ounce roasted red peppers
  • 1 lime
  • 3 tablespoons roasted almonds
  • 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
  • 2 wild skin-on Yukon River salmon fillets (about 6 ounces each)

Make It Leaner

Skip the oil in the salsa to slash 60 calories and 7 grams of fat per serving. Use only half the chutney and you save an additional 75 calories and 7 grams of fat per serving. Pro-Tip: The next day, you can add a splash more lime juice or some cider vinegar to the remaining chutney to transform it into a dressing for a salad.

Nutrition per serving

Protein: 45g (90% DV), Fiber: 7g (28% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 65mg (22% DV), Sodium: 900mg (38% DV), Carbohydrates: 21g (7% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts


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

Wash produce before use


Make the red pepper–almond salsa and mint-cilantro chutney

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


Cook the carrots and snap peas

  • Scrub or peel the carrots and trim off the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
In a medium frying pan over medium heat, warm 2 to 3 teaspoons 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, stirring occasionally, 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.


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, add 2 to 3 teaspoons oil, if dry, and warm over medium-high heat until hot but not smoking. 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.



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.

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