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Tag: seafood

  • Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce

    Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce

    How to Make Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce

    Pumpkin and Italian make a great combo in this delicious meal! Break out this dish when you want to impress friends and family with your culinary skills. We won’t tell them that this is actually a quick and easy meal that comes together in just 30 minutes!


    15 min prep time


    30 min cook time


    8servings


    1 roll

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    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F.

    2. Cook lasagna noodles according to package instructions without adding salt, drain, and set aside. 

    3. To make the filling: Preheat a large saucepan over medium heat. Add 1 tsp olive oil, onion, kale, and 3 cloves of minced garlic. Cook, stirring occasionally, until onions and kale have softened, 5–6 minutes. Transfer to a large bowl. Add ricotta, crab meat, ¼ cup Parmesan, egg, and ¼ tsp pepper. Stir to combine and set aside. 

    4. To make the sauce: Return pan to medium heat. Add 1 tsp olive oil and 2 cloves of minced garlic. Cook for one minute, then add tomato paste and cook for another minute, stirring often. Add pumpkin, milk, spices, 1/8 tsp black pepper. Stir to combine and let simmer for a few minutes. Stir in ¼ cup Parmesan and remove from heat. 

    5. To assemble: Add half a cup of the sauce to the bottom of a large baking dish. Spread ¼ cup filling along the length of each lasagna noodle. Roll and place seam side down in the dish. Pour the rest of the sauce over the noodles and top each roll with mozzarella cheese. Bake for 30 minutes, until the cheese is melted and bubbly. Top with fresh parsley. 

    Seafood
    Italian
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 roll


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      295mg
      6%

    Ingredients

    olive oil (divided)
    2 tsp

    yellow onion (diced)
    1/2 whole

    kale (ribs removed and leaves roughly chopped)
    1 bunch

    garlic (divided, minced)
    5 clove

    ricotta cheese (low-fat)
    4 oz

    white crab meat (canned, drained)
    4 oz

    low fat grated Parmesan cheese (divided)
    1/2 cup

    eggs
    1 whole

    black pepper (for the filling)
    1/2 tsp

    tomato paste
    1 tbsp

    pumpkin puree (1/2 can)
    7 1/2 oz

    skim milk
    3/4 cup

    onion powder
    3/4 tsp

    dried basil
    3/4 tsp

    garlic powder
    1/2 tsp

    dried parsley (flakes)
    1/4 tsp

    lasagna noodles
    8 whole

    mozzarella cheese (shredded)
    1/2 cup

    Italian parsley (minced)
    1 small bunch

  • Sheet Pan Miso Salmon and Sesame Bok Choy

    Sheet Pan Miso Salmon and Sesame Bok Choy

    How to Make Sheet Pan Miso Salmon and Sesame Bok Choy

    This Asian-inspired sheet pan dinner features roasted baby bok choy, a small type of Chinese cabbage, and flavorful salmon marinated with miso. If you can’t find bok choy, Brussels sprouts or broccoli would work well instead. Finish off you plate with a side of brown rice or cauliflower rice for a very low carb meal.


    20 min prep time


    8 min cook time


    4servings


    One salmon filet with 1 head of bok choy (2 halves)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl or large resealable plastic bag, mix the miso paste, rice vinegar, ½ tbsp of sesame oil and garlic. Add the salmon and gently coat with the marinade. Cover the bowl or seal the bag and marinate in the fridge for 15 minutes (if you’re short on time you can skip the marinating step).
    2. Preheat your oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
    3. Cut the root ends off the bok choy and cut each one in half horizontally.
    4. Remove salmon fillets from the marinade and place on one end of the prepared baking sheet, skin side down. (Discard any remaining marinade.)
    5. At the other end of the baking sheet, arrange the bok choy cut side down. Drizzle with the remaining ½ tbsp of sesame oil and tamari.
    6. Roast for 8 minutes or until the salmon is cooked through and the bok choy is tender.
    7. Plate the salmon filets and bok choy and sprinkle the bok choy with sesame seeds.
    Low Carb
    Seafood
    Quick & Easy
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      One salmon filet with 1 head of bok choy (2 halves)


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3.3g

        17%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      36g

    • Potassium
      1010mg
      21%

    Ingredients

    miso paste
    2 tbsp

    rice vinegar
    1/3 cup

    sesame oil (divided)
    1 tbsp

    garlic (minced)
    2 clove

    reduced-sodium tamari
    1 tbsp

    salmon
    4 (6-oz) fillets

    baby bok choy
    4 heads

    sesame seeds
    2 tsp

  • Baked Salmon with Ginger-Citrus Sauce

    Baked Salmon with Ginger-Citrus Sauce

    How to Make Baked Salmon with Ginger-Citrus Sauce

    A slightly sweet orange ginger glazed salmon is the centerpiece of this delicious and healthy meal. Use orange juice with 50% less sugar and Splenda® Granulated Sweetener to create an irresistible glaze with less added sugars, carbohydrates and calories. Serve with traditional stir fry vegetables such as broccoli, carrots and sugar-snap peas for a lovely, satisfying meal.


    20 min prep time


    10 min cook time


    2servings


    1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450°F.

    2. Prepare the sauce: In a saucepan, combine orange juice, Splenda Sweetener, and sliced ginger. Bring to a rolling boil over medium-high heat. Boil 10–12 minutes or until orange juice has reduced to about 2 tablespoons. Remove from heat; discard ginger slices.

    3. In a bowl, whisk together half-and-half, cornstarch, and salt until smooth.

    4. Whisk butter, 1 tablespoon at a time, into orange juice until melted. Whisk in half-and-half mixture. Return saucepan to medium-high and heat until boiling.

    5. Remove sauce from heat; transfer to a blender and carefully blend for about 30 seconds until light and smooth.

    6. Prepare the salmon and vegetables: Place vegetables in an 8” x 8” baking dish; lay salmon fillets on top of the vegetables. Bake for 10–15 minutes or until salmon flakes easily when tested with a small knife and vegetables are heated through.

    7. Transfer vegetables and salmon to serving plates; pour sauce over salmon. Serve with steamed rice, if desired.

    Low Carb
    Seafood
    Cooking for 1 or 2
    Dinner
    Gluten-Free
    Main Dish
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        4g

        20%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      24g

    • Potassium
      760mg
      16%

    Ingredients

    50% reduced sugar orange juice
    1 cup

    Splenda® Granulated Sweetener
    1/4 cup

    fresh ginger (peeled and sliced)
    1 (2 1/2-inch) piece

    fat-free half-and-half
    2 tbsp

    Cornstarch
    1/4 tsp

    salt
    1/4 tsp

    light butter with canola
    2 tbsp

    frozen stir-fry vegetables
    2 cup

    salmon (cut into two (4-oz) portions)
    8 oz

  • Shrimp Ceviche

    Shrimp Ceviche

    How to Make Shrimp Ceviche

    This version of ceviche features savory shrimp, sweet pineapple, and hot chilis in a tangy lime marinade. Serve on top of cooked rice and peas or as a salsa over cooked fish. Or, serve with crackers as a snack or appetizer.


    15 min prep time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place mixture in a serving bowl and add the chopped shrimp and olive oil. Chill for 30 minutes or more before serving

    2. In a food processor, add green onions, tomato, peppers, pineapple, and cilantro; pulse on-off button to chop to a very coarse consistency. Chunky texture is desired. Add lime juice, vinegar and garlic powder to the mixture.

    Kidney-Friendly
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Seafood
    Latin American
    Vegetarian
    No Cook
    Appetizers
    Dinner
    Lunch
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    olive oil
    1 tbsp

    garlic powder
    1 tsp

    white vinegar
    2 tbsp

    lime juice
    3 tbsp

    fresh cilantro
    2 tbsp

    chopped pineapple
    1 cup

    hot chili pepper (roughly chopped)
    1 small

    yellow banana pepper (roughly chopped)
    1

    medium tomato (roughly chopped)
    1

    green onions (roughly chopped)
    2

    shrimp (frozen, cooked and peeled)
    12 shrimp

  • Baked or Grilled Trout

    Baked or Grilled Trout

    How to Make Baked or Grilled Trout

    This simple fish recipe is seasoned with salt-free lemon pepper and paprika for a low sodium, heart-healthy protein entree. If you like it spicy, you could also add a dash of cayenne pepper. This recipe calls for trout, but you could use the same seasoning and technique, grilling or baking, with your favorite fish fillet.


    5 min prep time


    15 min cook time


    8servings


    3 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Dry the fish fillets with a paper towel. Rub both sides lightly with olive oil (or use cooking spray). Combine the salt, lemon pepper, and paprika in a small bowl. Sprinkle the seasoning evenly over the fillet side of the fish.

    2. For grilling: Preheat grill on high heat. Place trout directly on the grill, fillet side down. Cook for 4 minutes. Turn fillets over and cook until fish flakes easily with fork, about 3 to 5 minutes.

    3. For baking: Preheat oven to 350° F. Place trout skin side down on a large sheet pan. Bake uncovered for 10-15 minutes, or until the trout flakes easily with a fork.

    Kidney-Friendly
    Low Sodium
    Low Carb
    CKD Dialysis
    Seafood
    Grilling
    Main Dish
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      23g

    • Potassium
      436mg
      9%

    Ingredients

    rainbow trout fillets
    2 lbs

    olive oil
    1 tbsp

    salt
    1/2 tsp

    salt-free lemon pepper
    1 tsp

    paprika
    1/2 tsp

  • Sheet Pan Salmon and Asparagus

    Sheet Pan Salmon and Asparagus

    How to Make Sheet Pan Salmon and Asparagus

    Here is a perfect weeknight dinner—it comes together in less than 30 minutes and cooks on one sheet pan for easy clean up. Salmon is packed with heart-healthy Omega-3 fatty acids; this recipe is a great way to add more fish to your meal plan. Enjoy this meal in early spring when asparagus is in season!


    10 min prep time


    20 min cook time


    4servings


    1 salmon fillet, about 4 asparagus spears, and 2 tbsp onions

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400°F.
    2. Coat a baking sheet with cooking spray.
      Place the sliced onion in the middle of the
      baking sheet. Place the salmon fillets on top
      of the onion slices, and place the asparagus
      around the salmon.
    3. In a small bowl, whisk together the
      mustard, olive oil, honey, and pepper. Spread the mustard mixture on top of
      the salmon fillets and drizzle any extra on
      the asparagus.
    4. Bake 20 minutes. Serve each salmon fillet
      with the asparagus on the side and the onions
      on top of the salmon.
    Low Carb
    Seafood
    Quick & Easy
    One Pot
    Main Dish
    Lunch
    Gluten-Free
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon fillet, about 4 asparagus spears, and 2 tbsp onions


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g

    • Protein
      25g

    • Potassium
      640mg
      14%

    Ingredients

    nonstick cooking spray
    1

    medium onion (thinly sliced)
    1

    skinless salmon fillets
    4 (4-oz) fillets

    asparagus (ends trimmed)
    1 lbs

    coarse Dijon mustard
    1/4 cup

    olive oil
    1 tbsp

    black pepper
    1/2 tsp

    honey
    1 tbsp

  • Easy Broccoli and Shrimp Stir-Fry

    Easy Broccoli and Shrimp Stir-Fry

    How to Make Easy Broccoli and Shrimp Stir-Fry

    There’s nothing more satisfying than whipping up a healthy, tasty dinner in less than 30 minutes! This recipe calls for broccoli florets, but you can use 3 cups of any nonstartchy vegetables you have on hand (like cauliflower, zucchini, snow peans, or cabbage). Serve over brown rice or another whole grain for a complete plate. 

     


    15 min prep time


    10 min cook time


    4servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the vegetable broth, rice vinegar, soy sauce, cornstarch, ginger, sriracha, and brown sugar blend.

    2. Heat 2 Tbsp of the olive oil in a large skillet or wok. When the oil is shimmering, add the garlic and cook until fragrant (30 seconds). 

    3. Add the shrimp and cook until opaque, about 4 minutes. Using a slotted spoon, remove the shrimp and place on a plate.

    4. Heat the remaining 1 Tbsp of olive oil in the same skillet. Add the broccoli florets and cook until tender, about 4 minutes.

    5. Add the cooked shrimp back into the skillet and toss to combine with the broccoli. Pour the broth mixture over the shrimp and broccoli and toss to coat. Continue cooking until the broth mixture thickens slightly, about 1 minute.

    Low Carb
    Seafood
    Asian
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      225mg

      75%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      31g

    • Potassium
      560mg
      12%

    Ingredients

    low sodium vegetable broth
    1/4 cup

    rice vinegar
    2 tbsp

    lower sodium soy sauce
    1 1/2 tbsp

    Cornstarch
    1 tbsp

    ground ginger
    1 tsp

    sriracha
    1/2 tsp

    brown sugar substitute
    1/2 tsp

    olive oil (divided use)
    3 tbsp

    garlic (minced)
    1 clove

    shrimp (medium size, peeled, deveined, and tails cut off)
    1 1/4 lbs

    broccoli
    3 cup

  • Seared Scallops with Pesto Sauce

    Seared Scallops with Pesto Sauce

    How to Make Seared Scallops with Pesto Sauce

    Sea scallops are quite simple to cook and have a mild, buttery flavor. This recipe calls for topping the scallops with a light pesto sauce, but you can swap with another sauce, or even a simple squeeze of lemon. Complete your plate with a fresh, seasonal salad and a grain side dish, like this Red Quinoa and Farro.


    20 min prep time


    4 min cook time


    4servings


    4 scallops with 2 tbsps sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Make the pesto: Add the basil,
      3 Tbsp of the olive oil, and the garlic
      to a blender; pulse until a rough paste
      forms. Add the yogurt, vinegar, and
      salt and purée until smooth.
    2. Dry the scallops with a paper
      towel and sprinkle with the pepper.
    3. Heat the remaining 2 Tbsp of olive
      oil and the butter in a large saucepan
      over medium-high heat. Add the
      scallops and cook until browned, 1½
      to 2 minutes per side. Using tongs,
      remove the scallops and place them
      on a plate to cool.
    4. Spoon 2 Tbsp of the pesto sauce
      onto each of 4 plates and top with
      the warm scallops.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Main Dish
    Gluten-Free
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 scallops with 2 tbsps sauce


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      20g

      26%

      • Saturated Fat
        4.3g

        22%
      • Trans Fats
        0.1g

    • Cholesterol
      30mg

      10%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      300mg
      6%

    Ingredients

    fresh basil leaves
    2 cup

    olive oil (divided use)
    5 tbsp

    garlic (minced)
    1 clove

    Plain Nonfat Greek yogurt
    1/4 cup

    red wine vinegar
    1 tbsp

    salt
    1/8 tsp

    sea scallops
    3/4 lb (about 16 scallops)

    black pepper
    1/4 tsp

    unsalted butter
    1 tbsp

  • Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    How to Make Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    Togarashi (a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more) makes for a zesty coating on flaky tilapia—perfectly matched by a bed of vegetables cooked with a savory-sweet sauce of miso paste, honey, and sesame oil.


    15 min prep time


    20 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & make the sauce: Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine in a bowl; add the chopped bok choy stems. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and half the sesame oil. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the honey (kneading the packet before opening), miso paste, remaining sesame oil, and 1 tablespoon of water.
    2. Start the stir-fry: While the cucumber marinates, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are slightly softened.
    3. Finish the stir-fry: To the pan, add the prepared pepper mixture; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy leaves and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
    4. Cook the fish & serve your dish: Pat the fish dry with paper towels. Season on both sides with salt (optional), pepper, and all but a pinch of the togarashi. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through (an instant-read thermometer should register 145°F). Turn off the heat. Serve the finished stir-fry topped with the cooked fish and marinated cucumber (discarding any liquid). Garnish with the remaining togarashi. Enjoy!
    Fiber Focused
    Veggie Rich
    Asian
    Seafood
    Cooking for 1 or 2
    Dinner
    Foodie
    Main Dish
    Meal Kit Recipes
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        18g
      • Added Sugars
        0g

        0%

    • Protein
      33g

    • Potassium
      712mg
      15%

    Ingredients

    honey
    1 tbsp

    fresh green beans
    6 oz

    baby bok choy
    10 oz

    garlic
    2 clove

    mini sweet peppers
    4 oz

    persian cucumber
    1 med

    Apple Cider Vinegar
    2 tbsp

    sesame oil (divided)
    1 tbsp

    white miso
    1 tbsp

    water (divided)
    3 tbsp

    olive oil
    2 1/2 tsp

    tilapia or other white fish fillet
    2

    togarashi
    1 tbsp

    salt and pepper to taste
    1 pinch

  • Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

    Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

    How to Make Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

    For this dish, we’re paying homage to the flavors and ingredients of niçoise with a vibrant side of sautéed green beans and sweet peppers that perfectly pairs with seared salmon topped with an irresistibly tangy vinaigrette of whole grain dijon mustard, piquant shallot, and more.


    10 min prep time


    30 min cook time


    4servings


    1/4 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare & roast the potatoes: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt (optional), pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
    2. Prepare the ingredients & make the vinaigrette: Meanwhile, cut off and discard the stem ends of the green beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). In a bowl, whisk together the chopped shallot, vinegar, mustard, and 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt (optional) and pepper if desired.
    3. Cook & finish the vegetables: In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the quartered sweet peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Transfer to a large bowl. Add the chopped piquante peppers and season with salt (optional) and pepper. Stir to combine; cover with foil to keep warm. Wipe out the pan.
    4. Cook the fish & serve your dish: Pat the fish dry with paper towels. Season with salt (optional) and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through (an instant read thermometer should register 145°F). Turn off the heat. Serve the cooked fish with the roasted potatoes and finished vegetables. Top the fish with the vinaigrette. Enjoy!
    Veggie Rich
    Seafood
    French
    Meal Kit Recipes
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of recipe


    • Amount per serving



      Calories





      560

    • % Daily value*

    • Total Fat
      32g

      41%

      • Saturated Fat
        6g

        30%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      870mg

      38%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      34g

    • Potassium
      1354mg
      29%

    Ingredients

    baby golden potatoes
    1 1/4 lbs

    olive oil (divided)
    3 tbsp

    Italian seasoning
    1 tbsp

    fresh green beans
    6 oz

    mini sweet peppers
    1/2 lbs

    garlic
    2 clove

    sweet piquante peppers
    1 oz

    shallot
    1 med

    rice vinegar
    1 tbsp

    coarse Dijon mustard
    2 tbsp

    water
    1/4 cup

    skin-on salmon filet (10-oz)
    2

    salt and pepper to taste (optional)
    1 pinch