Seared salmon with chimichurri and Provençal vegetables

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

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Seared salmon with chimichurri and Provençal vegetables

Gluten-Free, Mediterranean, Diabetes-Friendly, Carb-Conscious, Lean & Clean, Paleo, Dairy-Free, Soy-Free

2 Servings, 500 Calories/Serving

15 Minutes

Argentina meets the South of France in this jet-setter of a dish featuring a bright spin on chimichurri and ready-braised fennel.

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Ingredients

Sun Basket 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 box.
Seared salmon with chimichurri and Provençal vegetables
  • Braised organic fennel
  • Organic summer squash
  • Organic grape or cherry tomatoes
  • In your bag
  • Fish options:
  • Wild Alaskan skin-on salmon fillets
  • Wild Alaskan skinless halibut fillets
  • Wild skin-on snapper fillets
  • Sun Basket chimichurri (EVOO - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)

Nutrition per serving

Calories: 500, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 65mg (22% DV), Sodium: 350mg (15% DV), Carbohydrates: 18g (6% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

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

Wash produce before use

1

Cook the fish

  • Pat the fish dry with a paper towel; season generously with salt and pepper.
For the salmon or halibut:
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to individual plates. Wipe out the pan.

For the snapper:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons olive oil until hot but not smoking. Add the snapper, skin side down, and cook until lightly browned and the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to individual plates. Wipe out the pan.

2

Cook the vegetables

In the same pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the fennel, squash, and tomatoes, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes. Transfer the vegetables to the plates with the fish.

Serve

Drizzle the fish with the chimichurri and serve.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.