Salmon with pistachio-herb dressing and warm potato salad

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

Salmon with pistachio-herb dressing and warm potato salad

Salmon with pistachio-herb dressing and warm potato salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Pescatarian, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 670 Calories/Serving

20–35 Minutes

Sure enough, salmon and pistachios are a match made in heaven. In this recipe, we slather rich seafood with an herby pistachio dressing for a tangy, delightful contrast. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • ½ pound organic gold or red new potatoes
  • 6 ounces organic green beans
  • Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
  • 3 tablespoons dry-roasted pistachios
  • 1 ounce caper berries
  • 4 or 5 sprigs organic fresh dill
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Seafood options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 10 ounces wild sea scallops

Nutrition per serving

Calories 670, Total Fat 47g (60% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 840mg (37% DV), Total Carb. 33g (12% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Tree Nuts (pistachio)

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.


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

Wash produce before use


Make the potato salad

  • Scrub the potatoes. Cut the potatoes into ½-inch pieces.
  • Trim the stem ends from the green beans if needed; cut the beans into ½-inch lengths. 

In a large sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 5 to 7 minutes, adding the green beans during the last 2 minutes of cooking. Drain and transfer to a large bowl.

Stir in half the “creamy” mustard vinaigrette, adding more if desired, and season to taste with salt and pepper. While the vegetables are cooking, prepare the pistachio-herb dressing.


Make the pistachio-herb dressing

  • Finely chop the pistachios.
  • Remove the stems from the caper berries; coarsely chop the berries.
  • Coarsely chop the dill.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

In a small bowl, stir together the pistachios, caper berries, dill, parsley, and 2 to 4 tablespoons oil; season to taste with salt and pepper.


Prep and cook the seafood

Fish (salmon and snapper):

  • Pat the fish dry with a paper towel; season lightly 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 snapper) and cook until lightly browned (and the snapper skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.



  • Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.

In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. 


Transfer the seafood and potato salad to individual plates. Top the seafood with the pistachio-herb dressing and serve any remaining mustard vinaigrette on the side.

Kids Can!
  • Scrub the potatoes.
  • Stir the potato salad with the mustard vinaigrette.
  • Strip the parsley leaves.
  • Stir the pistachio-herb dressing.