SoCal salmon with late-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 late-spring vegetables and green tahini sauce

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Carb-Conscious

2 Servings, 730 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.

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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 baby carrots
  • 10 ounces organic asparagus
  • 1 organic zucchini or other summer squash
  • 1 organic lemon
  • Seafood options:
  • 2 wild Alaskan skin-on 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 (EVOO - spinach - parsley)
  • Sunbasket lemon-tahini dressing (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
Ingredient IQ
Tahini, a paste made of ground sesame seeds, is a traditional ingredient in hummus. It also lends a buttery, nutty flavor to dips and sauces this one.

Nutrition per serving

Calories 730, Total Fat 56g (72% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 190mg (8% DV), Total Carb. 21g (8% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 40g

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.

Instructions

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

Wash produce before use

1

Prep the vegetables

  • Scrub the carrots; cut the carrots 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 cook, prepare the seafood.

3

Prep and cook the seafood

  • Juice the lemon.
For the 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, and cook until lightly browned and 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.

For the 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

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

Serve

Spread the green tahini onto individual plates. Top with the vegetables and the salmon. Then spoon the lemon-caper sauce over the salmon 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.