Seared salmon with artichoke-olive tapenade and citrus-fennel salad

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

Top Rated

Seared salmon with artichoke-olive tapenade and citrus-fennel salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

25–40 Minutes

We’ve partnered with the very best farmers and fishermen to create a delicious dish of organically grown fennel and orange paired with sustainably raised Faroe Islands salmon.

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.
  • ¼ cup cooked quartered artichoke hearts
  • ¼ cup pitted Kalamata olives
  • 1 tablespoon capers
  • 3 organic scallions
  • ½ teaspoon dried dill
  • 1 organic fennel bulb
  • 1 organic orange
  • 1 tablespoon apple cider vinegar
  • Fish options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets - tail-cut (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)

Nutrition per serving

Calories 540, Total Fat 40g (51% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 620mg (27% DV), Total Carb. 18g (7% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 26g

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

Make the artichoke-olive tapenade

  • Finely chop the artichokes.
  • Finely chop the olives, checking for any pits.
  • Rinse the capers, then finely chop them. 
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish. 

In a medium bowl, stir together the artichokes, olives, capers, dill, white parts of the scallions, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal. 

2

Make the citrus-fennel salad

  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise into enough slices to measure 1½ cups [3 cups]. Save the rest for another use. 
  • Using your hands or a sharp knife, peel the orange. Cut the fruit lengthwise into quarters, then crosswise into ½-inch-thick slices. Discard any seeds. Alternatively, see Chef’s Tip on supreming.

In a large bowl, toss together the fennel, orange, apple cider vinegar, and 1 to 2 tablespoons oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the fish.

3

Prep and cook the fish

  • Pat the fish dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 

 

For salmon:

Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. 

 

For snapper and barramundi: 

Add the fish, skin side down, and cook until the skin is crisp, 3 to 4 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Serve

Transfer the fish and citrus-fennel salad to individual plates. Top the fish with the artichoke-olive tapenade. Garnish the dish with the green parts of the scallions and serve.

Kids Can!
  • Rinse the capers.
  • Stir the tapenade.
  • Peel the orange by hand.
  • Assemble the salad. 
  • Garnish the dish with scallions.