Za’atar-crusted roasted salmon and fennel with artichoke salsa

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

Za’atar-crusted roasted salmon and fennel with artichoke salsa

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

2 Servings, 440 Calories/Serving

20–35 Minutes

With za’atar-crusted roast fish and a lemony artichoke salsa, this boldly flavorful dish will take you on an evening’s tour of the Mediterranean coast.

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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.
  • 2 organic fennel bulbs
  • Sun Basket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • ½ cup cooked quartered artichoke hearts
  • 3 ounces roasted red peppers
  • 2 tablespoons capers
  • 1 organic lemon

Nutrition per serving

Calories: 440, Protein: 39g (78% DV), Fiber: 12g (48% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 680mg (28% DV), Carbohydrates: 29g (10% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).

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 the fennel

Heat the oven to 400°F.
  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
On one end of a sheet pan [on 1 sheet pan], toss the fennel with 2 teaspoons [4 tsp] oil; season with salt and pepper and spread in an even layer.

2

Prep the fish; roast the fennel and fish

Prep and cook instructions are identical for all fish options.
  • On a plate or shallow bowl, spread the za’atar in an even layer.
  • Pat the fish dry with a paper towel.
  • Rub the fish all over with 1 to 2 teaspoons oil, season the salmon and snapper generously with salt and pepper, the trout lightly; gently press the flesh sides of the fish into the za’atar.
On the other end of the sheet pan [on a 2nd sheet pan], place the fish, skin side down.
Roast, stirring the fennel once halfway through, until the fennel is just tender and the fish is opaque and flaky, 10 to 12 minutes.
While the fennel and fish cook, prepare the artichoke salsa.

3

Make the artichoke salsa

  • Coarsely chop the artichokes.
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
  • Rinse the capers, then coarsely chop them.
  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon.]
In a medium bowl, stir together the artichokes, roasted red peppers, capers, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Serve

Transfer the fish and fennel to individual plates, top with the artichoke salsa, and serve.
Kids Can!
  • Toss the fennel with oil and seasonings.
  • Spread the za’atar in an even layer.
  • Rinse the capers.
  • Juice the lemon.
  • Stir the artichoke salsa.