Sole in parchment with warm date and apricot salad
Diabetes-Friendly, Soy-Free, Mediterranean, Dairy-Free, Gluten-Free, Lean & Clean, Paleo
Unwrap North African–inspired flavor with our parchment-steamed fish fillets, a paleo meal that’s packed with lean protein and good fats.
In your bag
- 1 or 2 organic shallots
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- 2 sustainably farmed rainbow trout fillets (about 6 ounces each)
- 1 organic lemon
- 2 sheets parchment paper
- 3 ounces organic baby spinach or other leafy greens
- 2½ ounces organic dried apricots
- 4 organic medjool dates (with pits)
- ¼ cup roasted almonds
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 teaspoon sumac
Make It Leaner
Use just 1 teaspoon [2 tsp] oil when preparing the warm salad in Step 4 to shave off 20 calories and 2.5 grams of fat per serving.
A citrusy spice popular in Middle Eastern cooking, sumac is made from the 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: 570, Protein: 26g (52% DV), Fiber: 11g (44% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 65mg (22% DV), Sodium: 480mg (20% DV), Carbohydrates: 67g (22% DV), Total Sugars: 44g, Added Sugars: 0g (0% DV).
Contains: 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.
This recipe meets the American Diabetes Association Nutrition Guidlines