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
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
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.
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)
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.
Wash produce before use
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.
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.
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 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.
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.
- Rinse the capers.
- Stir the tapenade.
- Peel the orange by hand.
- Assemble the salad.
- Garnish the dish with scallions.