In order to bring you the best organic produce, some ingredients may differ from those depicted.
Moroccan-spiced king salmon with lentils, tomatoes, and baby spinach
Gluten-Free, Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly
2 Servings, 610 Calories/Serving
In the eighth century, camel caravans brought spices across the Sahara to Morocco. We use three of those spices—coriander, cumin, and paprika—to season our fish. And yes, it’s worth crossing a desert for.
In your bag
- ¾ cup red lentils
- ½ cup organic mirepoix (onions - carrots - celery)
- 1 tablespoon tomato paste
- ½ cup diced fire-roasted tomatoes
- 3 ounces organic baby spinach or other leafy greens
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Fish options:
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- Sunbasket smoky spice blend (coriander - cumin - sweet smoked paprika)
Calories 610, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 230mg (10% DV), Total Carb. 60g (22% DV), Fiber 12g (43% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 46g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the lentils
- Rinse the lentils.
In a medium sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the tomato paste and cook until starting to caramelize, 1 to 2 minutes. Add the lentils, tomatoes, and 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cook until the lentils are tender and the liquid is absorbed, 15 to 18 minutes.
Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Cover and keep warm. While the lentils are simmering, prepare the fish.
Prep and cook the fish
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise). Season the fish generously with salt and pepper and the smoky spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking.
For skin-on salmon: Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes
For skinless salmon: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For halibut: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For barramundi: Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes
Transfer the lentils to individual plates and top with the fish. Garnish with the parsley and serve.
- Rinse the lentils.
- Measure the water for the lentils.
- Time the cooking.
- Strip the parsley leaves.
- Garnish with the parsley.