Salmon with cilantro-lime sauce and pear-cashew salad

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

20-Minute Meal

Salmon with cilantro-lime sauce and pear-cashew salad

Mediterranean, Soy-Free, Dairy-Free, Paleo, Lean & Clean, Gluten-Free

2 Servings, 450 Calories/Serving

20 Minutes

A tropical-inspired take on Waldorf salad provides a refreshing contrast for omega-3-rich salmon in this one-pan paleo dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 or 2 cloves peeled fresh garlic
  • 3 or 4 sprigs fresh cilantro
  • 1 lime
  • 1 green or red fresh chile (such as jalapeño or serrano) (optional)
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 1 or 2 celery ribs (about ¼ pound total)
  • 1 pear (such as Asian)
  • 3 scallions
  • ½ ounce roasted cashews
  • 1 tablespoon shredded unsweetened coconut
  • 2 tablespoons coconut vinegar

Make It Leaner

Cook the fish in a dry nonstick frying pan and skip the oil in Step 2 to slash 60 calories and 7 grams of fat per serving.

Nutrition per serving

Calories: 450, Protein: 36g (72% DV), Fiber: 8g (32% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3.5g, Saturated Fat: 5g (25% DV), Cholesterol: 55mg (18% DV), Sodium: 180mg (8% DV), Carbohydrates: 27g (9% DV), Total Sugars: 13g, 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.


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

Wash produce before use


Make the cilantro-lime sauce

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Finely chop half the cilantro; coarsely chop the remaining half for the salad.
  • Zest and juice the lime, keeping the zest and juice separate.
  • If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.
In a small bowl, stir together the garlic, finely chopped cilantro, lime zest, 1 tablespoon [2 TBL] lime juice, 1 teaspoon [2 tsp] oil, as much chile as you like, and a pinch of sugar, if desired. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Add more oil between batches if the pan is dry. Transfer to a plate.
While the fish cooks, prepare the salad.


Make the salad

  • Trim the ends from the celery; thinly slice the celery on the diagonal.
  • Cut the pear into quarters lengthwise and cut away the core; thinly slice the fruit.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
In a large bowl, stir together the celery, pear, scallions, cashews, shredded coconut, coconut vinegar, remaining cilantro, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.



Transfer the fish and salad to individual plates. Top the fish with the cilantro-lime sauce and serve.

Kids Can!

  • Press the garlic (if you have a press).
  • Juice the lime.
  • Stir together the cilantro-lime sauce.
  • Toss the salad.

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