Sesame-crusted salmon with orange and roasted carrot salad

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

Sesame-crusted salmon with orange and roasted carrot salad

Sesame-crusted salmon with orange and roasted carrot salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 550 Calories/Serving

35–50 Minutes

Did you know a colorful plate is a healthy plate? Roasted carrots and an orange brighten our sesame-crusted salmon dish for a feel-good paleo meal that’ll impress your guests.

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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.
  • 3 or 4 organic carrots (about ¾ pound total)
  • 3 organic scallions
  • 1-inch piece organic fresh ginger
  • 1 organic serrano or other fresh chile (optional)
  • Sunbasket coconut seasoning blend (coconut aminos - coconut vinegar)
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 1 organic egg
  • Sesame seed blend (white and black sesame seeds)
  • 1 organic orange
  • 4 or 5 sprigs organic fresh mint

Nutrition per serving

Calories 550, Total Fat 27g (35% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 510mg (22% DV), Total Carb. 33g (12% DV), Fiber 8g (29% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 43g
Contains: Eggs, Sesame

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.


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

Wash produce before use


Roast the carrots

Heat the oven to 425°F.
  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
On a sheet pan, drizzle the carrots with 1 to 2 tablespoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, stirring once halfway through, until caramelized and just tender, 18 to 20 minutes.
While the carrots roast, prepare the ginger-scallion sauce and the fish.


Make the ginger-scallion sauce

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • If using the serrano, remove the stem, ribs, and seeds; thinly slice the serrano crosswise. Wash your hands after handling.
In a small heatproof bowl, stir together the coconut seasoning blend, scallions, ginger, and as much serrano as you like. Season to taste with salt. In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Carefully pour the oil over the scallion mixture, stir to combine, and let cool. Do not clean the pan. Let stand while you prepare the rest of the meal.


Prep 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.
  • Crack the egg into a shallow bowl and season with salt and pepper. With a fork or whisk, lightly beat until just blended.
  • On another shallow bowl or plate, season the sesame seed blend with salt and pepper and spread in an even layer.
Dip the fish into the egg; let the excess drip off, then gently press the fish into the sesame seeds, coating all sides.


Cook the fish

In the same pan used to heat the oil for the ginger-scallion sauce, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the fish and cook, turning once, until the sesame seeds are toasted and the fish is opaque and flaky, 4 to 5 minutes per side for skin-on salmon or halibut, 5 to 6 minutes per side for skinless salmon. Transfer to a plate.
While the fish cooks, prepare the salad.


Make the orange and roasted carrot salad

  • Using your hands or a sharp knife, peel the orange; cut the fruit crosswise into ¼-inch-thick slices. Discard any seeds.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a large bowl, toss together the roasted carrots, orange, and mint. Season to taste with salt and pepper.


Transfer the fish to individual plates and top each with 2 teaspoons ginger-scallion sauce. Serve the orange and roasted carrot salad and remaining sauce on the side.
Kids Can!
  • Season the carrots for roasting.
  • Measure the ginger.
  • Peel the orange by hand.
  • Strip the mint leaves.
  • Assemble the orange and roasted carrot salad.