In order to bring you the best organic produce, some ingredients may differ from those depicted.
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SoCal salmon with spring vegetables and green tahini sauce
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Pescatarian, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 760 Calories/Serving
30–45 Minutes
Nutritious salmon full of omega-3s for heart health teams up with seasonal veggies like asparagus, zucchini, and baby carrots for an effortless paleo and gluten-free meal.
In your bag
- 3 ounces organic rainbow carrots
- 6 ounces organic asparagus
- 1 organic zucchini or other summer squash
- 1 organic lemon
- Seafood options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 10 ounces wild sea scallops
- Sunbasket spinach-parsley blend (extra virgin olive oil - spinach - parsley)
- Sunbasket lemon-tahini dressing (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
Nutrition per serving
Calories 760, Total Fat 65g (83% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 140mg (6% DV), Total Carb. 19g (7% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains:
Sesame (sesame)
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, Sesame.
Instructions
Wash produce before use
1
Prep the vegetables
- Scrub the carrots; cut the carrots crosswise into 2-inch pieces, then cut any larger pieces in half lengthwise.
- Snap off the woody ends from the asparagus.
- Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
2
Cook the vegetables
While the vegetables cook, prepare the seafood.
3
Prep and cook the seafood
- Juice the lemon.
Fish (salmon or snapper):
- 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 until hot but not smoking. Add the fish (skin side down for the snapper) and cook until lightly browned (and the snapper skin is crisp), 3 to 5 minutes. Turn and cook until the flesh is almost opaque, 1 to 2 minutes. Add 1 tablespoon [2 TBL] lemon juice and 1 tablespoon [2 TBL] oil or butter (from your pantry) and cook, carefully spooning the liquid regularly over the fish, until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate; season with salt and pepper.
Scallops:
- Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and just starting to turn opaque, 1 to 2 minutes. Add 1 tablespoon [2 TBL] lemon juice and 1 tablespoon [2 TBL] oil or butter (from your pantry) and continue cooking, carefully spooning the liquid regularly over the scallops, for about 1 minute for translucent or 1 to 2 minutes for opaque. Transfer to a plate; season with salt and pepper.
While the seafood cooks, prepare the sauce.
4
Make the green tahini sauce
Serve
Spread the green tahini sauce on individual plates, top with the vegetables and seafood, and serve.
Kids Can!
- Scrub the carrots.
- Snap off the ends from the asparagus.
- Juice the lemon.
- Make the green tahini sauce.
- Spread the sauce on plates.