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, Diabetes-Friendly, Soy-Free, Gluten-Free, 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
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.