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

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

2 Servings, 530 Calories/Serving

15 Minutes

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

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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
  • 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)

Nutrition per serving

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.

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 to 2 tablespoons olive oil until hot but not smoking.

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.

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 and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the squash and tomatoes, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned and tender, 4 to 6 minutes. Transfer to the plates with the fish.

Serve

Drizzle the fish with the chimichurri and serve.