Seared salmon with green goddess salad

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

Seared salmon with green goddess salad

Seared salmon with green goddess salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Carb-Conscious, Protein Plus

2 Servings, 750 Calories/Serving

20 Minutes

Packed with healthy goodness from broccoli, avocado, and wild-caught fish, this main-course salad is also full of flavor, thanks to our house-made green goddess dressing.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • ¼ pound organic broccoli di ciccio
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 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)
Grill It
Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the salmon or snapper) and cook, turning once, until the fish is opaque and flaky (and the salmon or snapper skin is crisp), about 5 minutes per side. For the broccoli di ciccio, keep the stalks whole; set them on the grill over indirect heat and cook, turning occasionally, until just tender, 3 to 5 minutes. Transfer to a cutting board to cool slightly, then cut into 1-inch lengths.

Nutrition per serving

Calories 750, Total Fat 56g (72% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 610mg (27% DV), Total Carb. 28g (10% DV), Fiber 12g (43% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 42g
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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the broccoli di ciccio

  • Trim the root ends from the broccoli di ciccio; cut the broccoli into 1-inch lengths.
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

Prep and cook instructions are almost identical for all fish options.
  • 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 or 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 cooks, 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 di ciccio, apple, avocado, pumpkin seeds, and green goddess dressing. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls, top with the fish, and serve.
Kids Can!
  • Measure the oil for the broccoli and fish.
  • Scoop out the avocado.
  • Assemble the salad.
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