Salmon with snap peas, carrots, and red pepper–almond salsa

Gluten Free, Lean & Clean, Dairy Free, Soy Free

2 Servings, 580 Calories/Serving

25 – 35 Minutes

A bright salsa and a mint and cilantro chutney both amp up the flavor in this easy, gluten-free salmon dinner.


  • 1 cucumber
  • 1 ounce roasted red peppers
  • 1 lime
  • 3 tablespoons roasted almonds
  • Sun Basket mint-cilantro chutney base (mint - cilantro - olive oil - ginger - garlic - garam masala - salt)
  • 1 or 2 carrots
  • 3 ounces sugar snap peas
  • ½ teaspoon coriander
  • 2 wild skin-on Yukon River salmon fillets (about 6 ounces each)

Make It Leaner

Skip the oil in the salsa to slash 60 calories and 7 grams of fat per serving. Use only half the chutney and you save an additional 75 calories and 7 grams of fat per serving. Pro-Tip: The next day, you can add a splash more lime juice or some cider vinegar to the remaining chutney to transform it into a dressing for a salad.



Make the red pepper–almond salsa and mint-cilantro chutney

  • Trim the ends from the cucumber; cut the cucumber in half lengthwise, then into ¼-inch-thick strips. Cut the strips crosswise into ¼-inch cubes. Set aside for the salsa.
  • Scrape off any seeds from the roasted red peppers; finely chop the peppers.
  • Juice the lime (the juice will be divided between the salsa and the chutney).
  • Coarsely chop the almonds.
In a medium bowl, stir together the cucumber, red peppers, 1 tablespoon lime juice, almonds, and 1 tablespoon oil. Season the salsa to taste with salt and pepper.
In a small bowl, stir the remaining lime juice into the mint-cilantro chutney base.


Cook the carrots and snap peas

  • Scrub or peel the carrots and trim off the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
In a medium frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the carrots and cook, stirring occasionally, until just starting to soften, 2 to 4 minutes. Add the sugar snap peas, season with salt and pepper, and cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the coriander and cook until just fragrant, about 30 seconds. Transfer to a plate. Do not clean the pan.


Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In the same pan used for the carrots, add 2 to 3 teaspoons oil, if dry, and warm over medium-high heat until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.



Transfer the vegetables to individual plates and top with the salmon. Dollop the vegetables and salmon with the chutney, top with the salsa, and serve.

Nutrition per serving: Protein: 45g (90% DV), Fiber: 7g (28% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 65mg (22% DV), Sodium: 900mg (38% DV), Carbohydrates: 21g (7% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: fish, tree nuts

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