In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Salmon with roasted delicata squash, wilted kale, and raisins
Gluten-Free Friendly, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Protein Plus
2 Servings, 660 Calories/Serving
Ever feel like you hit the flavor jackpot? This salmon dinner’s got it all: sweetness from raisins, tang from pomegranate molasses, nutty notes from Parmesan, and earthiness from wilted greens.
In your bag
- 1 organic delicata or other squash (about ¾ pound)
- Protein options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- 1 bunch organic lacinato kale or other leafy greens (about ½ pound)
- ¼ cup golden raisins
- ¼ cup shaved Parmesan
- 1½ teaspoons pomegranate molasses
Nutrition per serving
Calories 660, Total Fat 44g (56% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 290mg (13% DV), Total Carb. 39g (14% DV), Fiber 7g (25% DV), Total Sugars 15g (Incl. 4g Added Sugars, 8% DV), Protein 33g
Contains:
Milk
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.
Instructions
Wash produce before use
1
Prep and cook the delicata squash
Heat the oven to 425°F.
- Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons.
On a sheet pan, drizzle the delicata squash with 1 to 2 tablespoons oil; season with salt and pepper and toss to coat. Spread the squash in an even layer and roast, stirring halfway through, until tender and browned, 18 to 22 minutes.
While the squash is roasting, cook your protein.
2
Cook your protein
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Salmon:
Pat the salmon dry with a paper towel; season lightly with salt and pepper.
Add the salmon (skin side down) to the pan and cook until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.
Chicken:
Pat the chicken dry with a paper towel; season generously with salt and pepper.
Add the chicken to the pan and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. Wipe out the pan.
3
Make the kale
- Strip the kale leaves from the stems; coarsely chop the leaves.
In the same pan used for your protein, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Stir in the raisins and kale (the kale in batches if needed), and cook, stirring occasionally, until the raisins are softened and the kale is just wilted, 3 to 4 minutes. Season to taste with salt and pepper. Add ½ cup [¾ cup] water, cover, and cook for 2 min. Remove from the heat and stir in 1 to 2 tablespoons butter (from your pantry) if using.
Serve
Transfer the delicata squash, kale, and your protein to individual serving plates, garnish with the Parmesan, drizzle with the pomegranate molasses, and serve.