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, 790 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 Faroe Islands skinless 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)
Nutrition per serving
Calories 790, Total Fat 64g (82% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 550mg (24% DV), Total Carb. 29g (11% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 33g
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 snapper) and cook until lightly browned (and the 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, 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.