Salmon Niçoise with roasted potatoes and green beans

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

Salmon Niçoise with roasted potatoes and green beans

Salmon Niçoise with roasted potatoes and green beans

Gluten-Free Friendly, Soy-Free, Mediterranean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

25–40 Minutes

This fast and easy gluten-free dinner is inspired by the classic French salade niçoise, with omega-3-rich pan-seared salmon fillets standing in for tuna.

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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.
  • 6 ounces organic fingerling or other small waxy potatoes
  • 6 ounces organic green beans
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 4 or 5 sprigs organic fresh mint
  • ¼ cup organic Greek yogurt
  • Sunbasket sherry vinaigrette base (sherry vinegar - whole grain mustard)
  • ¼ cup pitted Kalamata olives
  • 5 ounces organic mixed greens or other leafy greens
Chef's Tip
It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough stem ends where the beans were snapped off from the stalk. The tapered tips are tender enough to eat.
Ingredient IQ
Greek yogurt isn’t actually known as “Greek” in Greece because it’s not from only that country. It’s made throughout the Middle East by draining off the watery whey from plain yogurt until it thickens. The longer the yogurt is drained, the thicker it becomes.

Nutrition per serving

Calories 530, Total Fat 33g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 450mg (20% DV), Total Carb. 28g (10% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Milk

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

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

Wash produce before use

1

Roast the potatoes and green beans

Heat the oven to 425°F.
  • Scrub or peel the potatoes. Cut the potatoes in half; cut any large potatoes into quarters.
  • Trim the stem ends from the green beans if needed.
On a sheet pan, toss the potatoes with 2 to 3 teaspoons oil; season generously with salt and pepper. Spread in an even layer and roast, turning halfway through, for 18 to 20 minutes. Add the green beans to the pan, toss with the potatoes, and roast until the vegetables are tender and golden brown, 8 to 10 minutes. Transfer to a plate.
While the vegetables roast, prepare the rest of the meal.

2

Prep and cook the fish

Prep and cook instructions are almost identical for all 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. 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 5 minutes for skin-on salmon or snapper and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or snapper and 1 to 2 minutes for skinless salmon. Transfer to a plate.
While the fish cooks, prepare the mint yogurt and the sherry vinaigrette.

3

Make the mint yogurt and sherry vinaigrette

  • Strip the mint leaves from the stems; finely chop the leaves.
In a small bowl, stir together the mint, Greek yogurt, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper.
In another small bowl, stir together the sherry vinaigrette base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.

4

Assemble the salad

  • Coarsely chop the olives, checking for any pits.
In a large bowl, toss together the olives, mixed greens, potatoes, green beans, and half the sherry vinaigrette (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.

Serve

Transfer the salad to individual plates. Top with the fish and dollop with the mint yogurt. Serve the remaining vinaigrette on the side.
Kids Can!
  • Strip the mint leaves.
  • Stir the mint yogurt.
  • Stir the sherry vinaigrette.
  • Assemble the salad.
  • Dollop the fish with the mint yogurt

“Five stars for a delicious and healthy dinner!” —Kristina B.
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