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
Inspired by flavors of the trans-Saharan trade, we used a blend of spices to season our seafood: coriander, cumin, and sweet smoked paprika.
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.
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.
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.
Wash produce before use
Cook the lentils
- Rinse the lentils.
While the lentils simmer, prepare the seafood.
Prep and cook the seafood
- Pat the seafood dry with a paper towel; season generously with salt, pepper, and the smoky spice blend.
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.
Prep the parsley
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Rinse the lentils.
- Measure the water for the lentils.
- Strip the parsley leaves.