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.

Instructions

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

Wash produce before use

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.

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.

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.

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.

SoCal salmon with late-spring vegetables and green tahini sauce

Name: SoCal salmon with late-spring vegetables and green tahini sauce
Cook time: 30 min
Yield: 2
Ingredients: 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)

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

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.