In order to bring you the best organic produce, some ingredients may differ from those depicted.
Trout in parchment with warm date and apricot salad
Gluten-Free Friendly, Soy-Free, Paleo, Protein Plus
2 Servings, 680 Calories/Serving
As a cooking vessel, parchment paper is a cook’s best friend. It leaves one less pot to clean, and when you sit down to eat, you feel like you got a gift for dinner. Here, quick-cooking trout fillets steam until flaky, wrapped with spinach and lemon slices. The easy date and apricot salad lends the dish a distinct North African flavor. For a strictly paleo version, steam the fish with a little olive oil instead of butter.
In your bag
- Two 6-ounce trout fillets
- 1 to 2 shallots
- 1 lemon
- 2 sheets parchment paper
- ¼ pound baby spinach
- 2 tablespoons unsalted butter (optional)
- 1½ ounces dried apricots
- 2 Medjool dates
- 1½ ounces roasted almonds
- Fresh flat-leaf parsley
- 1 teaspoon sumac
Calories 680, Total Fat 40g (51% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 480mg (21% DV), Total Carb. 48g (17% DV), Fiber 9g (32% DV), Protein 38g
Contains: Milk, Fish, Tree Nuts
Wash produce before use
Prep the trout, shallot, and lemon
- Pat the trout fillets dry with a paper towel. Cut them in half crosswise. Season generously with salt and pepper.
- Peel and thinly slice the shallot.
- Zest the lemon. Cut half into 4 thin slices; juice the remaining half.
Assemble the packets
Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end several times to form a tight seal.
Bake the packets
Prep the date and apricot salad
- Coarsely chop the dried apricots.
- Thinly slice the dates.
- Coarsely chop the almonds.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Warm the salad