Seared salmon with chimichurri and Provençal vegetables

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


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, Pescatarian, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

15 Minutes

The South of France meets Argentina in this jet-setter of a dish featuring brightly colored vegetables and our herbaceous chimichurri, served over your favorite protein. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans


Sunbasket 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.
  • Wild Alaskan skin-on salmon fillets
  • In your bag:
  • Your choice of protein
  • Organic sugar snap or snow peas
  • Organic zucchini and/or yellow squash
  • Organic grape or cherry tomatoes
  • Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)

Nutrition per serving

Calories 530, Total Fat 33g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 260mg (11% DV), Total Carb. 16g (6% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 40g

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 your protein

  • Pat your protein dry with a paper towel (if using shrimp or scallops rinse and drain, then pat dry). Season 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 your protein (skin side down for skin-on salmon or snapper). 

Fish: Cook the fish until lightly browned (and the skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan. 

Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.

Scallops: Cook the scallops without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.

Chicken: Cook the chicken, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate to rest for 5 minutes. Do not clean the pan.

Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 8 to 12 minutes for filet mignons. Transfer to a plate to rest for 5 minutes. Do not clean the pan.

Pork chops: Cook the pork chops, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate to rest for 5 minutes. Do not clean the pan.


Cook the vegetables

  • Trim the ends from the snap or snow peas if needed.

In the same pan used for your protein, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the peas, squash, and tomatoes, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned and tender, 3 to 5 minutes. Remove from heat. 


Transfer your protein and vegetables to individual plates. Drizzle the chimichurri over your protein and serve.