In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pre-Prepped
Our chef's cook the sides and sauces, so there's no slicing, dicing or measuring. Just pan-sear the protein for a super easy, mouthwatering dinner.
Seared salmon with chimichurri and Provençal vegetables
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
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.
Ingredients
- 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
- Sunbasket chimichurri (EVOO - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)
Nutrition per serving
Calories 500, Total Fat 34g (44% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 350mg (15% DV), Total Carb. 18g (7% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 34g
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.
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
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.