Salmon with roasted cherry tomatoes and avocado-cucumber salad

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

Salmon with roasted cherry tomatoes and avocado-cucumber salad

Salmon with roasted cherry tomatoes and avocado-cucumber salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

25–35 Minutes

A magical blend of Mediterranean and Indian spices turns this simple salmon dinner into a virtual flavor bazaar.

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.
  • 3 ounces cherry tomatoes
  • 2 or 3 shallots
  • 1 lemon
  • Tomato spice blend (coriander seeds - turmeric - cumin seeds - Urfa chile flakes)
  • 2 skin-on wild Yukon River salmon fillets (about 6 ounces each)
  • 1 cucumber
  • 1 avocado
  • 3 or 4 sprigs fresh flat-leaf parsley

Nutrition per serving

Total Fat 42g (54% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 420mg (18% DV), Total Carb. 17g (6% DV), Fiber 10g (36% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 45g
Contains: Fish


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

Wash produce before use


Prep and roast the tomatoes, shallots, and lemon

Heat the oven to 400°F.
  • Cut the cherry tomatoes in half.
  • Peel the shallots and cut in half lengthwise.
  • Using a peeler, remove the peel from the lemon, being careful to remove only the outermost yellow layer and leave behind the bitter white pith. Coarsely chop the peel, if desired. Juice the lemon, keeping the peel and juice separate. Set aside the juice for the avocado-cucumber salad.
In a medium bowl, combine the tomatoes, shallots, lemon peel, tomato spice blend, and 1 to 2 tablespoons oil. Season with salt and pepper and toss to coat. On a sheet pan, spread the tomato mixture in an even layer (do not clean the bowl). Roast, stirring once halfway through, until softened and lightly browned, 18 to 20 minutes. Remove from the oven and let cool slightly.
While the tomato mixture roasts, prepare the salmon.


Prep and cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil 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.
While the salmon cooks, prepare the avocado-cucumber salad.


Make the avocado-cucumber salad

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Cut the avocado in half; remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In the same bowl used for seasoning the tomatoes, combine the roasted tomato mixture, cucumber, avocado, half the parsley, 2 tablespoons lemon juice, and 1 tablespoon oil and toss to coat. Season to taste with salt and pepper.


Transfer the salmon to individual plates and garnish with the remaining parsley. Serve with the avocado-cucumber salad.