Salmon with snap peas, carrots, and red pepper–almond salsa
Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free
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 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.
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