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, Dairy-Free, Gluten-Free, Diabetes-Friendly, Soy-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
  • 3 ounces organic baby spinach or other leafy greens
  • 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)
  • Sun Basket smoky spice blend (coriander - cumin - sweet smoked paprika)
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Nutrition per serving

Calories: 620, Protein: 45g (90% DV), Fiber: 12g (48% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 1g, Saturated Fat: 3g (15% DV), Cholesterol: 70mg (23% DV), Sodium: 240mg (10% DV), Carbohydrates: 61g (20% 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

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

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.