HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSalsa Verde Sole
Salsa Verde Sole

Salsa Verde Sole

with Roasted Potatoes and Green Beans

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Every cuisine has its own version of a green sauce. In Argentina, it’s chimichurri; in France, it’s sauce verte; and in Spain and Italy, salsa verde. Our chefs put their own spin on the Italian version by incorporating green olives and parsley. They add a major pop of flavor to this light and breezy but completely satisfying dinner.

Tags:Eat FirstGluten-free

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 teaspoon



12 ounce


1 clove


1 ounce

Green Olives

¼ ounce


1 unit


6 ounce

Green Beans

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2176 kJ
Calories520 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate40 g
Sugar6 g
Dietary Fiber9 g
Protein38 g
Cholesterol100 mg
Sodium360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Halve potatoes. (TIP: Quarter any large ones so all are evenly sized.) Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 25-30 minutes, tossing halfway through.


Mince 1 clove garlic (we sent more). Finely chop parsley. Halve lemon. Finely mince olives.


Place green beans on another baking sheet and toss with a drizzle of olive oil. Season with salt and pepper. (TIP: If there’s room on the sheet with potatoes, you can scoot them to one side and add the green beans to the other side after the potatoes have roasted halfway.) Roast green beans in oven until tender, 12-15 minutes.


Heat a drizzle of olive oil in a large pan over medium-high heat. Pat sole dry with a paper towel. Season all over with salt and pepper. Add to pan and cook until flaky and opaque, 2-3 minutes per side. Remove from pan and place directly on plates for serving. Drizzle with a squeeze of lemon.


Melt 1 TBSP butter in same pan over medium-high heat. Once completely melted, add garlic, then shake pan in a circular motion to swirl. Continue swirling until butter is browned and smells nutty, 2-4 minutes. Pour into a small bowl. Add parsley, olives, a squeeze of lemon, and 1 TBSP olive oil to bowl. Stir to combine. Season with salt and pepper.


Add potatoes and green beans to plates with sole and drizzle with a squeeze of lemon. Top with salsa verde and serve.