Moroccan-spiced king salmon with lentils, tomatoes, and baby spinach

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Moroccan-spiced king salmon with lentils, tomatoes, and baby spinach

Mediterranean, Soy-Free, Diabetes-Friendly, Gluten-Free, Dairy-Free

2 Servings, 620 Calories/Serving

25–40 Minutes

Inspired by flavors of the trans-Saharan trade, we used a blend of spices to season our fish: coriander, cumin, and sweet smoked paprika. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup red lentils
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • ½ cup diced fire-roasted tomatoes
  • ¼ pound 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)
  • Sunbasket smoky spice blend (coriander - cumin - sweet smoked paprika)
Ingredient IQ

It’s hard to believe now, but back in the days when black pepper was rare and expensive, cumin was seen as a cheaper alternative. Honored in ancient Greek and Roman kitchens, the spice has been cultivated for thousands of years, dating to 5000 BC. It’s even mentioned in the Old and New Testaments as both a seasoning and a currency for paying tithes to the local priest. 

Nutrition per serving

Calories: 620, Protein: 46g (92% DV), Fiber: 13g (52% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 1g, Saturated Fat: 3g (15% DV), Cholesterol: 70mg (23% DV), Sodium: 260mg (11% DV), Carbohydrates: 62g (21% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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. 

2

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 king 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. 

Serve

Transfer the lentils to individual plates and top with the fish. Garnish with the parsley and serve.

Kids Can!
  • Rinse the lentils.
  • Measure the water for the lentils.
  • Time the cooking.
  • Strip the parsley leaves.
  • Garnish with the parsley.