Contents of your meal kit:
salmon
zucchini
onion & fennel mix
orange juice
carrot-ginger vinaigrette base
mixed greens
Cookware needed: medium or large nonstick skillet, small bowl, baking sheet, salad bowl
Finishing steps:
- Preheat oven to 450. Slice zucchini in half lengthwise, and then crosswise into 1/3-inch thick slices. Set aside.
- While oven is heating, heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add onions and fennel, cook stirring occasionally until browned and lightly caramelized, 3-5 minutes.
- Add orange juice to the skillet and bring to a simmer. Reduce heat to low and continue simmering until sauce is thickened. Transfer to a small bowl and wipe out pan for later use.
- On a baking sheet, toss zucchini with olive oil, salt & pepper. Once oven has heated, roast for 5 minutes, then toss, and roast another 5 minutes.
- Heat a small amount of oil in skillet over med-high heat. Season both sides of salmon with salt & pepper. When oil is hot, add salmon and cook 3-5 minutes per side or until cooked through.
- While the salmon is cooking, pour carrot-ginger vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the mixed greens. Toss gently and season with salt & pepper to taste.
- Serve seared salmon topped with braised fennel & onion. Enjoy the roasted zucchini and salad on the side.