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

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

2 Servings, 530 Calories/Serving

15 Minutes

The South of France meets Argentina in this jet-setter of a dish featuring bright summer vegetables and our flavorful chimichurri.

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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.
  • In your bag:
  • Organic sugar snap peas
  • Organic zucchini and yellow squash
  • 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: 33g (51% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 5g (25% DV), Cholesterol: 135mg (45% DV), Sodium: 260mg (11% 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 your protein

  • Pat your protein dry with a paper towel (if using shrimp, 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.

Fish: Cook the fish (skin side down for skin-on salmon or snapper) 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.

2

Cook the vegetables

In the same pan used for your protein, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the sugar snap 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.

Serve

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