Seared salmon with chimichurri and Provençal vegetables

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

Seared salmon with chimichurri and Provençal vegetables

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, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 560 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.

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Ingredients

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.
  • 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 560, Total Fat 43g (55% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 230mg (10% DV), Total Carb. 19g (7% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 28g

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, Sesame.

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 (skin side down for snapper). 

Salmon: Cook the salmon 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. Transfer to a plate. Wipe out the pan. 

Snapper: Cook the snapper 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 a plate. Wipe out the pan. 

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

2

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. 

Serve

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