In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Salmon farro bowls with spinach and green goddess dressing
Dairy-Free, Soy-Free, Pescatarian, No Added Sugar, Protein Plus
2 Servings, 870 Calories/Serving
15–30 Minutes
Our house-made green goddess dressing turns a salad into a showstopping affair. What’s the secret? Mayo, fresh green herbs, and anchovy paste—it’s like a Caesar on herbs.
Ingredients
- In your bag:
- Farro-apricot blend (farro - dried apricots)
- Aromatics (organic celery - organic onions - extra virgin olive oil - kosher salt - black pepper)
- Organic baby spinach
- Sunbasket Dijon-caper dressing (extra virgin olive oil - Dijon mustard - cornichons - capers - dried dill)
- Your choice of protein
- Sunbasket green goddess dressing (mayo - parsley - apple cider vinegar - scallions - anchovy paste - garlic - kosher salt)
Nutrition per serving
Calories 870, Total Fat 52g (67% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 1140mg (50% DV), Total Carb. 71g (26% DV), Fiber 11g (39% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains:
Eggs, Fish (anchovy), Wheat
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, Sesame.
Instructions
Wash produce before use
1
Heat the farro and toss with spinach
Choose your heating method (for microwave option, heat just before serving):
Our chefs think this cooks best in the microwave.
- Microwave oven | 5–6 minutes
Transfer the farro-apricot blend and the aromatics into a microwave-safe dish and mix. Sprinkle the farro mixture with 2 tablespoons water. Place a damp paper towel over the top of the dish and microwave for 3 minutes. Stir, re-cover, and microwave for 2 to 3 minutes more, or until heated through.
- Conventional oven | 25–30 minutes
Heat the oven to 425°F.
Transfer the farro-apricot blend and the aromatics into an ovenproof dish and mix. Sprinkle the farro mixture with 2 tablespoons water. Cover the dish with foil and bake for 15 minutes. Stir, re-cover, and bake for 10 to 15 minutes more, or until heated through.
Transfer the farro into a large bowl and toss with the spinach and Dijon-caper dressing. Season to taste with salt and pepper. While the farro is heating, cook your protein.
2
Cook your protein
- Pat your protein dry with a paper towel (if using shrimp or scallops, rinse and drain, then pat dry). Season the protein with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein.
Fish: Cook the fish until lightly browned, 1 to 2 minutes for pre-cooked salmon and 4 to 5 minutes for all other fish. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for pre-cooked salmon and 2 to 4 minutes for all other fish. Transfer to a cutting board to cool slightly. Using a fork or knife, flake or cut into 2-inch pieces.
Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.
Scallops: Cook the scallops without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.
Chicken: Cook the chicken, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm, cooked, and hot throughout, 1 minute for pre-grilled chicken and 5 to 8 minutes for all other chicken. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.
Steaks: Cook the steaks, turning frequently, until they are well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.
Serve
Transfer the farro and spinach to individual bowls and add your protein. Spoon the green goddess dressing on top and serve.