Moroccan salmon with stewed tomatoes, lentils, and baby spinach

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

Moroccan salmon with stewed tomatoes, lentils, and baby spinach

Dairy-Free, Diabetes-Friendly, Mediterranean, Gluten-Free, Soy-Free, Lean & Clean

2 Servings, 600 Calories/Serving

25–40 Minutes

Inspired by flavors of the trans-Saharan trade, we used a blend of spices to season our seafood: 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 crushed fire-roasted tomatoes
  • 2 ounces organic baby spinach or other leafy greens
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • Smoky spice blend (coriander - cumin - sweet smoked paprika)
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Make It Leaner

Cook the seafood in a nonstick frying pan and skip the oil to shave off 20 calories and 2 grams of fat per serving.

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 is 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: 600, Protein: 48g (96% DV), Fiber: 12g (48% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2g (10% DV), Cholesterol: 105mg (35% DV), Sodium: 135mg (6% DV), Carbohydrates: 54g (18% 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. Reduce to a simmer and 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 simmer, prepare the seafood.

2

Prep and cook the seafood

  • Pat the seafood dry with a paper towel; season generously with salt, pepper, and the smoky spice blend.
For the salmon or halibut:
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons [2 to 4 tsp] oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.

For the scallops:
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.

3

Prep the parsley

  • Strip the parsley leaves from the stems; coarsely chop the leaves.

Serve

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

Kids Can!

  • Rinse the lentils.
  • Measure the water for the lentils.
  • Strip the parsley leaves.