Yucatecan Salmon with Tomatillo Verde Sauce and Zucchini

Name: Yucatecan Salmon with Tomatillo Verde Sauce and Zucchini
Ingredients: Fish options:; 2 wild Alaskan skin-on salmon fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each); 1 organic yellow onion; 1 organic zucchini or yellow squash; 3 organic scallions; Sunbasket tomatillo simmer sauce (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)

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Our house-made tomatillo verde sauce adds brightness, zest, and a tangy “yum” factor to pan-cooked salmon and fresh vegetables.

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Ingredients

Fish options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
1 organic yellow onion
1 organic zucchini or yellow squash
3 organic scallions
Sunbasket tomatillo simmer sauce (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)