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.

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

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

Keto-Friendly, 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 salmon.

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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.
  • 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 Chilean salmon fillets (about 5 ounces each)
  • 2 wild snapper fillets (about 6 ounces each)

Nutrition per serving

Calories 540, Total Fat 43g (55% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 590mg (26% 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, Sesame.

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. 

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. Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 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.