Roasted salmon with black lentil salad and diablo sauce

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

20-Minute Meal

Roasted salmon with black lentil salad and diablo sauce

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

20 Minutes

Feast your eyes on this 20-minute meal: Black lentils contrast with pink roasted salmon (or pearl-white halibut) for colors almost as vibrant and bold as the accompanying deep red diablo sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • ½ cup black lentils
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 1 white onion
  • 1 cucumber
  • 3 or 4 sprigs fresh cilantro
  • 1 lime
  • Sunbasket diablo sauce base (tomatoes - olive oil - tomato paste - fresh garlic - salt - dried New Mexican chiles - ground coriander - dried Mexican oregano)
  • 1 teaspoon sherry vinegar
Chef's Tip
Before roasting the fish in Step 2, line the sheet pan with foil or parchment paper for easier cleanup.
Make It Leaner
Stretch this dish into 3 servings to cut 200 calories and 7 grams of fat per serving. Enjoy the third portion for lunch the next day.

Nutrition per serving

Calories 590, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 800mg (35% DV), Total Carb. 55g (20% DV), Fiber 16g (57% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 52g
Contains: Fish

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

Heat the oven to 425°F.
  • Rinse the lentils.
In a small sauce pot, combine the lentils and 4 cups lightly salted water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the lentils are tender, 18 to 20 minutes. Drain and set aside.
While the lentils simmer, prepare the fish.

2

Prep and roast the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel.
On a sheet pan, rub the fish all over with 1 to 2 teaspoons oil and season generously with salt and pepper (then place the salmon skin side down). Roast until the fish is opaque and flaky, 8 to 10 minutes. Transfer to a plate to cool slightly, then using a fork, flake the fish into 1-inch pieces (discarding the salmon skin if desired).
While the fish roasts, prepare the remaining salad ingredients.

3

Prep the remaining salad ingredients

  • Peel and finely chop enough white onion to measure 1 cup.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise and using a spoon, gently scrape out the seeds. Cut the cucumber halves lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch pieces. Divide into two equal portions, one for the salad and one for garnish.
  • Coarsely chop the cilantro. Divide into two equal portions, one for the salad and one for garnish.
  • Cut the lime into wedges for garnish.

4

Assemble the salad

In a medium bowl, combine the lentils, onion, diablo sauce base, sherry vinegar, 1 teaspoon oil, and half each of the cucumber and cilantro and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the black lentil salad to individual plates, top with the fish, and garnish with the remaining cucumber and cilantro. Serve with the lime wedges.