Yucatecan salmon with tomatillo verde sauce and zucchini

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

Yucatecan salmon with tomatillo verde sauce and zucchini

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

2 Servings, 440 Calories/Serving

20 Minutes

Our house-made tomatillo verde sauce adds brightness, zest, and a tangy “yum” factor to pan-cooked salmon and fresh vegetables.

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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.
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 1 organic yellow onion
  • 1 organic zucchini or yellow squash
  • 3 organic scallions
  • Sunbasket tomatillo simmer sauce (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)

Nutrition per serving

Calories 440, Total Fat 20g (26% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 200mg (9% DV), Total Carb. 20g (7% DV), Fiber 5g (18% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 47g

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.

Instructions

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

Wash produce before use

1

Prep and start cooking the fish

  • Pat the fish dry with a paper towel; season generously with salt and pepper. 

In a medium [large] frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the fish (skin side down for the skin-on salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 6 minutes. Turn and cook until the fish easily lifts away from the pan but is not yet cooked through, 1 to 2 minutes. Transfer to a plate. Do not clean the pan. While the fish is cooking, prepare the vegetables. 

2

Prep the vegetables

  • Peel the onion and cut in half lengthwise, then crosswise into enough thin slices to measure ¾ cup [1½ cups].
  • Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.

3

Cook the vegetables and sauce; finish the fish

In the same pan used for the fish, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the zucchini and cook until starting to soften, 1 to 2 minutes. 

Add the tomatillo simmer sauce and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer and cook until the sauce starts to thicken, 2 to 3 minutes. Add the fish (skin side up for the skin-on salmon or snapper) and cook until the flesh is opaque and flaky and the sauce is thickened, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the fish, vegetables, and tomatillo sauce to individual bowls. Garnish with the scallions and serve.

Kids Can!
  • Measure the onion.
  • Measure the water for the sauce. 
  • Time the cooking.
  • Garnish with the scallions.