Sole in parchment with warm date and apricot salad
Gluten-Free, Soy-Free, Paleo, Lean & Clean, Mediterranean
20 – 35 Minutes
Unwrap North African–inspired flavor with our parchment-steamed sole fillets, a paleo meal that’s Heart-Check Certified by the American Heart Association®.
“ My daughter now loves sole! And looks every week to see if there is a sole recipe.”
In your bag
- 1 or 2 shallots
- 2 wild sole fillets (about 5 ounces each)
- 1 lemon
- 2 sheets parchment paper
- ¼ pound baby spinach
- 2 tablespoons unsalted butter (optional)
- 1½ ounces dried apricots
- 2 Medjool dates (with pits)
- ¼ cup roasted almonds
- 3 or 4 sprigs fresh flat-leaf parsley
- 1 teaspoon sumac
Make It Leaner
Use just 1 teaspoon oil when preparing the warm salad in Step 4 to shave off 20 calories and 2.5 grams of fat per serving.
A citrusy-flavored spice popular in Middle Eastern cooking, sumac is the ground dried berries of the sumac shrub and is prized for its tartness. We love to use it on anything we might season with a squeeze of lemon.
Calories: 470, Protein: 25g (50% DV), Fiber: 8g (32% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 65mg (22% DV), Sodium: 490mg (20% DV), Carbohydrates: 42g (14% DV), Total Sugars: 25g, Added Sugars: 0g (0% DV).
Contains: Milk, 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.