Sesame-crusted salmon with orange and roasted carrot salad
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean, Mediterranean
35 – 45 Minutes
Did you know a colorful plate is a healthy plate? Roasted carrots and orange brighten our sesame-crusted salmon dish for a feel-good paleo meal that’ll impress your guests.
In your bag
- 3 or 4 carrots (about ¾ pound total) (see Market Watch note)
- 3 scallions
- 1-inch piece fresh ginger
- 1 red or green fresh chile (such as serrano or jalapeño)
- Ginger-scallion sauce base (coconut vinegar - coconut aminos)
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 1 pasture-raised organic egg
- Sesame seed blend (black and white sesame seeds)
- 1 orange (such as navel or Cara Cara)
- 2 or 3 sprigs fresh mint
Make It Leaner
Drizzle just 2 to 3 teaspoons oil over the carrots in Step 1 and use only 2 to 3 teaspoons oil [1 to 2 TBL] for the ginger-scallion sauce in Step 2 to shave off about 40 calories and 4.5 grams of fat per serving.
Ginger-scallion sauce is a beloved Asian condiment, traditionally served on poached chicken, but it brings incredible flavor to pretty much anything and everything. Use any leftovers on scrambled eggs, seared tofu, a sandwich, or steak.
Because organic whole carrots can be in short supply in winter, you may receive baby or shredded carrots in their place. They cook up just as deliciously. For baby carrots, just cut them into ¼-inch-thick slices. For shredded, skip the prep and roasting, and cook on the stovetop in a small frying pan over medium-high heat with 1 to 2 tablespoons oil until just tender, 1 to 2 minutes.
Calories: 480, Protein: 39g (78% DV), Fiber: 8g (32% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4g, Saturated Fat: 3.5g (18% DV), Cholesterol: 95mg (32% DV), Sodium: 550mg (23% DV), Carbohydrates: 33g (11% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish, Tree Nuts
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.