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
Mediterranean, Soy-Free, Diabetes-Friendly, Gluten-Free, Dairy-Free
2 Servings, 620 Calories/Serving
Inspired by flavors of the trans-Saharan trade, we used a blend of spices to season our fish: 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 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)
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.
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 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.
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.