In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon Niçoise with roasted potatoes and green beans
Carb-Conscious, Gluten-Free, Soy-Free, Diabetes-Friendly, Mediterranean
2 Servings, 530 Calories/Serving
This fast and easy gluten-free dinner is inspired by the classic French salade niçoise, with omega-3-rich pan-seared salmon fillets standing in for tuna.
In your bag
- 6 ounces organic fingerling or other small waxy potatoes
- 6 ounces organic green beans
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 4 or 5 sprigs organic fresh mint
- ¼ cup organic Greek yogurt
- Sun Basket sherry vinaigrette base (sherry vinegar - whole grain mustard)
- ¼ cup pitted Kalamata olives
- 5 ounces organic mixed greens or other leafy greens
It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough stem ends where the beans were snapped off from the stalk. The tapered tips are tender enough to eat.
Greek yogurt isn’t actually known as “Greek” in Greece because it’s not from only that country. It’s made throughout the Middle East by draining off the watery whey from plain yogurt until it thickens. The longer the yogurt is drained, the thicker it becomes.
Calories: 530, Protein: 37g (74% DV), Fiber: 6g (24% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 70mg (23% DV), Sodium: 450mg (19% DV), Carbohydrates: 28g (9% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Roast the potatoes and green beans
- Scrub or peel the potatoes. Cut the potatoes in half; cut any large potatoes into quarters.
- Trim the stem ends from the green beans if needed.
While the vegetables roast, prepare the rest of the meal.
Prep and cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
While the fish cooks, prepare the mint yogurt and the sherry vinaigrette.
Make the mint yogurt and sherry vinaigrette
- Strip the mint leaves from the stems; finely chop the leaves.
In another small bowl, stir together the sherry vinaigrette base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.
Assemble the salad
- Coarsely chop the olives, checking for any pits.
- Strip the mint leaves.
- Stir the mint yogurt.
- Stir the sherry vinaigrette.
- Assemble the salad.
- Dollop the fish with the mint yogurt
“Five stars for a delicious and healthy dinner!” —Kristina B.