SoCal salmon with spring vegetables and green tahini sauce

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

SoCal salmon with spring vegetables and green tahini sauce

SoCal salmon with spring vegetables and green tahini sauce

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Carb-Conscious, Protein Plus

2 Servings, 670 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, plus an herby lemon tahini sauce that will make other sauces green with envy.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 3 ounces organic carrots
  • 6 ounces organic asparagus
  • 1 organic zucchini or other summer squash
  • 1 organic lemon
  • Seafood options:
  • 2 sustainably raised Chilean salmon fillets (about 5 ounces each)
  • 2 wild snapper fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt)
Chef's Tip

For super-tender asparagus, after snapping off the woody ends, use a peeler to remove the tough outermost layer from the lower third of the stalks.

Ingredient IQ

Tahini, a paste made of ground sesame seeds, lends a buttery, nutty flavor to dips and sauces like this one.

Nutrition per serving

Calories 670, Total Fat 55g (71% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 220mg (10% DV), Total Carb. 18g (7% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 1g Added Sugars, 2% DV), Protein 32g
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

2-serving instructions (4-serving modifications in red)

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

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Add the asparagus and zucchini, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

While the vegetables are cooking, prepare the seafood. 

3

Prep and cook the seafood

  • Juice the lemon.

Salmon and 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, and cook until the 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 is cooking, prepare the sauce.

4

Make the green tahini sauce

  • Strip the parsley leaves from the stems; coarsely chop the leaves.

In a small bowl, stir together the parsley, lemon tahini, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. 

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.
  • Stir the green tahini sauce. 
  • Spread the sauce on plates.