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Salmon with quinoa-lentil pilaf, lemon tahini, and arugula pesto
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, Protein Plus
2 Servings, 700 Calories/Serving
25–40 Minutes
This Middle Eastern pilaf has it all: pan-seared fish, two super grains, and sautéed veggies plus tahini, arugula pesto, and pumpkin seed dukkah. We’ll give you a moment to catch your breath.
In your bag
- ¼ cup rainbow quinoa
- 1 organic yellow onion
- 1 organic carrot
- 1 organic celery rib
- 4 ounces cooked green lentils
- Sunbasket lemon tahini (tahini - lemon juice - coconut sugar - shallot-garlic confit - salt)
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each
- 1 teaspoon harissa powder
- Sunbasket arugula pesto (arugula - walnuts - extra virgin olive oil - garlic - kosher salt)
- Sunbasket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)
Nutrition per serving
Calories 700, Total Fat 44g (56% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 350mg (15% DV), Total Carb. 43g (16% DV), Fiber 11g (39% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains:
Tree Nuts (coconut, walnut), Sesame (sesame)
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, Sesame.
Instructions
Wash produce before use
1
Cook the quinoa
- Rinse the quinoa.
In a small sauce pot, combine the quinoa and ½ cup [1 cup] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the vegetables.
2
Prep the vegetables
- Peel the onion and cut into ¼-inch pieces.
- Scrub or peel the carrot and trim the end; cut the carrot into ¼-inch pieces.
- Cut the celery into ¼-inch pieces.
- Rinse the lentils.
3
Cook the vegetables; finish the quinoa-lentil pilaf
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the carrot and celery and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes.
Transfer to a medium bowl and stir in the lentils, quinoa, and 2 to 3 teaspoons oil; season to taste with salt and pepper. Cover to keep warm. Do not clean the pan.
While the vegetables are cooking, finish the tahini sauce and prepare the fish.
4
Finish the tahini sauce
In a small bowl, stir together the lemon tahini and 1 to 2 tablespoons [2 to 4 TBL] water until smooth. Season to taste with salt and pepper.
5
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt, pepper, and as much harissa powder as you like.
In the same pan used for the vegetables, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking.
Salmon and snapper:
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 4 minutes.
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 quinoa-lentil pilaf to individual plates. Top with the fish and spoon over the tahini sauce and arugula pesto. Garnish with 1 to 2 teaspoons pumpkin seed dukkah per plate, adding more if desired, and serve.
Kids Can!
- Rinse the quinoa and lentils.
- Measure the water for the quinoa.
- Scrub the carrot.
- Spoon over the pesto.
- Garnish with the dukkah.