Salmon with roasted potatoes and green beans

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

Customer Favorite

Salmon with roasted potatoes and green beans

Gluten-Free, Soy-Free, Mediterranean

2 Servings, 650 Calories/Serving

25 – 40 Minutes

This fast and easy gluten-free dinner is inspired by the French classic salade niçoise, with omega-3-rich, pan-seared wild salmon fillets standing in for tuna.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 waxy potatoes such as red or Yukon Gold
  • 6 ounces green beans
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 1 lemon
  • 5 or 6 sprigs fresh mint or other leafy herb such as basil or parsley
  • Sun Basket sherry vinaigrette base (sherry vinegar - whole grain Dijon mustard)
  • 2 or 3 radishes (about 2 ounces total)
  • 2 ounces baby greens
  • ¼ cup Greek yogurt

Chef's Tip

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.

Ingredient IQ

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.

Nutrition per serving

Calories: 650, Protein: 37g (74% DV), Fiber: 6g (24% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 110mg (37% DV), Sodium: 870mg (36% DV), Carbohydrates: 47g (16% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Fish

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


Roast the potatoes and green beans

Heat the oven to 425°F.
  • Scrub or peel the potatoes. Cut the potatoes in half lengthwise, then cut each half lengthwise into ¼-inch-thick slices; rinse under cold water, then pat dry.
  • Trim the stem ends from the green beans.
On a sheet pan, toss the potatoes with 2 to 3 teaspoons oil; season generously with salt and pepper. Spread evenly and roast, turning halfway through, for 18 to 20 minutes. Add the green beans to the pan, toss with the potatoes, and roast until the vegetables are tender and golden brown, 8 to 10 minutes. Transfer to a plate.
While the vegetables roast, prepare the rest of the meal.


Prep and cook the seafood

For the fish (salmon or halibut):
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon 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. Add more oil between batches if needed. Wipe out the pan.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, 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 to a plate. Add more oil between batches if needed. Wipe out the pan.

While the seafood cooks, prepare the lemon-mint sauce and the sherry vinaigrette.


Make the sauce and sherry vinaigrette

  • Zest and juice the lemon, keeping the zest and juice separate.
  • Strip the mint leaves from the stems; finely chop the leaves.
In a small bowl, stir together the lemon zest, 1 tablespoon [2 TBL] lemon juice, mint, and 2 teaspoons [4 tsp] oil. Season with salt and pepper. In another small bowl, stir together the sherry vinaigrette base and 2 tablespoons [¼ cup] oil. Season with salt and pepper.


Assemble the salad

  • Trim the ends from the radishes; thinly slice the radishes.
In a large bowl, toss together the radishes, greens, potatoes and green beans, and half the sherry vinaigrette. Season with salt and pepper.



Transfer the salad to individual plates. Top with the seafood, dollop with the yogurt, and drizzle with the lemon-mint sauce. Serve the remaining vinaigrette on the side.

Kids Can!

  • Juice the lemon.
  • Strip the mint leaves.
  • Stir the lemon-mint sauce.
  • Stir the sherry vinaigrette.
  • Toss the salad.

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