In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared salmon with chimichurri and Provençal vegetables
Gluten-Free, Diabetes-Friendly, Soy-Free, Mediterranean, Carb-Conscious, Dairy-Free, Paleo, Lean & Clean
2 Servings, 530 Calories/Serving
The South of France meets Argentina in this jet-setter of a dish featuring sautéed fennel and a bright spin on chimichurri.
- In your bag:
- Fish options:
- Wild Alaskan skin-on salmon fillets
- Sustainably raised Faroe Islands skinless salmon fillets
- Wild Alaskan skinless halibut fillets
- Wild skin-on snapper fillets
- Organic fennel
- Organic yellow squash or zucchini
- Organic grape or cherry tomatoes
- Sun Basket chimichurri (EVOO - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)
Calories: 530, Protein: 40g (80% DV), Fiber: 5g (20% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 135mg (45% DV), Sodium: 320mg (13% DV), Carbohydrates: 16g (5% DV), Total Sugars: 7g, 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.
Wash produce before use
Cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
For skin-on salmon: Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.
For skinless 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 halibut: 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: 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, 2 to 4 minutes.
Transfer to individual plates. Wipe out the pan.
Cook the vegetables