In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Seared salmon with green goddess salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Pescatarian, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 800 Calories/Serving
20 Minutes
Packed with healthy goodness from broccoli, avocado, and flaky fish, this main-course salad is also full of flavor, thanks to our house-made green goddess dressing.
In your bag
- ¼ pound organic broccoli
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 1 organic Fuji or other apple
- 1 organic avocado
- 3 ounces organic mixed greens or other leafy greens
- 3 tablespoons roasted pumpkin seeds
- Sunbasket green goddess dressing (paleo mayo - parsley - apple cider vinegar - scallions - anchovy paste - garlic - kosher salt)
Nutrition per serving
Calories 800, Total Fat 67g (86% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 510mg (22% DV), Total Carb. 29g (11% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains:
Eggs, Fish (anchovy)
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
Prep and cook the broccoli
- Cut the broccoli into 1-inch florets; trim any coarse stems.
In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Transfer to a plate. Wipe out the pan.
2
Prep and cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
In the same pan used for the broccoli, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the fish (skin side down for the salmon and snapper) and cook until lightly browned (and the salmon or snapper 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.
While the fish is cooking, prepare the salad.
3
Finish the salad
- Core and thinly slice the apple.
- Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
In a large bowl, toss together the mixed greens, broccoli, apple, avocado, pumpkin seeds, and green goddess dressing. Season to taste with salt and pepper.
Serve
Kids Can!
- Measure the oil for the broccoli and fish.
- Scoop out the avocado.
- Assemble the salad.