Sesame-crusted salmon with scallions and warm carrot salad

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

Sesame-crusted salmon with scallions and warm carrot salad

Dairy-Free, Mediterranean, Carb-Conscious, Soy-Free, Diabetes-Friendly, Gluten-Free, Paleo, Lean & Clean

2 Servings, 540 Calories/Serving

35–50 Minutes

A colorful plate is a healthy plate. Roasted carrots and pear brighten this sesame-crusted fish dish for a feel-good paleo meal.

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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.
  • 2 or 3 organic carrots (about 9 ounces total)
  • 3 organic scallions
  • 1-inch piece organic fresh ginger
  • 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 skin-on snapper fillets (about 6 ounces each)
  • 1 organic egg
  • Sunbasket sesame seed blend (white and black sesame seeds)
  • 1 organic Asian or other pear

Nutrition per serving

Calories: 540, Protein: 43g (86% DV), Fiber: 10g (40% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 210mg (70% DV), Sodium: 480mg (20% DV), Carbohydrates: 34g (11% DV), Total Sugars: 19g, Added Sugars: 0g (0% DV).
Contains: Eggs

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.


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

Wash produce before use


Prep and 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 2 teaspoons [4 tsp] oil; season with salt and pepper and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the carrots are 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].
In a small heatproof bowl, stir together the coconut seasoning blend, scallions, and ginger and season 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 and stir to combine. Set aside. Do not clean the pan.


Prep the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season with salt and pepper.
  • Crack the egg into a shallow bowl. Lightly beat with a fork until just blended.
  • On a plate or shallow bowl, spread the sesame seed blend in an even layer.
Working with 1 fillet at a time, dip the fish into the egg; let the excess drip off, then gently press the fish into the sesame seeds, coating both 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 snapper, 5 to 6 minutes per side for skinless salmon. Transfer to a plate.
While the fish cooks, prepare the salad.


Finish the warm carrot salad

  • Core and cut the Asian pear into ¼-inch-thick slices.
In a large bowl, toss together the roasted carrots and pear. Season to taste with salt and pepper.


Transfer the fish and warm carrot salad to individual plates. Drizzle the fish with the ginger-scallion sauce and serve.
Kids Can!
  • Season the carrots for roasting.
  • Measure the ginger.
  • Stir the coconut seasoning blend, scallions, and ginger.
  • Spread the sesame seeds on a plate.
  • Assemble the carrot salad.