Mediterranean Salmon with White Bean and Artichoke Salad | Sunbasket

Name: Mediterranean Salmon with White Bean and Artichoke Salad | Sunbasket
Ingredients: Fish options:; 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 5 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); 2 sustainably farmed skin-on rainbow trout fillets (about 6 ounces each); 1 or 2 organic shallots; 1 13.4 ounce carton cooked white beans; ½ cup cooked quartered artichoke hearts; 1 organic lemon; 4 or 5 sprigs organic fresh flat-leaf parsley; Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)

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We’ve combined iconic ingredients from northern Italy and southern France to create a vibrant fish dish with creamy white beans, tender artichokes, and bright lemon juice.

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Ingredients

Fish options:
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
2 sustainably farmed skin-on rainbow trout fillets (about 6 ounces each)
1 or 2 organic shallots
1 13.4 ounce carton cooked white beans
½ cup cooked quartered artichoke hearts
1 organic lemon
4 or 5 sprigs organic fresh flat-leaf parsley
Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)