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H&F, Quinoa Encrusted Salmon
Quinoa-Encrusted Salmon with Edamame, Black Bean & Bell Pepper Sauté
This fresh hand cut salmon filet is encrusted with Dijon mustard and a savory aromatic quinoa. Accompanied by a blend of edamame, black beans and a medley of squash, this dish makes the perfect guilt-free weeknight dinner.
This anti-inflammatory powerhouse rocks with beneficial fats, whole-grain quinoa, gut-friendly edamame and black beans and nearly a cup of vitamin C rich peppers, tomatoes, and zucchini.
Fresh salmon, whole grain quinoa, Dijon mustard (water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar and spice), lemon juice and fresh dill, Black Beans, zucchini, yellow squash, edamame (immature Soy Bean), fresh red bell pepper, Fresh green bell pepper, red onion, Tomatoes (vine-ripened fresh plum tomatoes, tomato juice, fresh basil leaf, salt and naturally derived citric acid) fresh lemon juice, olive oil, fresh dill, cumin and old bay seasoning (Celery Salt (Salt, Celery Seed), Spices (Including Red Pepper and Black Pepper), and Paprika, garlic, basil, herbs de Provence
- High Omega-3s
Heating instructions: Thaw completely and bake at 325ºF for 20 minutes for a well-done salmon filet.