Salmon with quinoa-lentil pilaf, spicy tahini sauce, and arugula pesto

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

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Salmon with quinoa-lentil pilaf, spicy tahini sauce, and arugula pesto

Protein Plus, Gluten-Free, Spicy, Mediterranean, Carb-Conscious, Soy-Free, Dairy-Free

2 Servings, 710 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. 

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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.
  • ¼ cup rainbow quinoa
  • 1 organic yellow onion
  • 1 organic carrot
  • 1 organic celery rib
  • ½ cup cooked black lentils
  • Sunbasket spicy tahini sauce base (tahini - lemon juice - extra virgin olive oil - harissa powder)
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 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 710, Total Fat 37g (47% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 460mg (20% DV), Total Carb. 45g (16% DV), Fiber 13g (46% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 50g
Contains: Tree Nuts (walnut)

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 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 black lentils.

3

Cook the vegetables; finish the quinoa-lentil pilaf

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons 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 tahini sauce base and 1 to 2 tablespoons [3 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 and 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. 

 

For skin-on 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. 

 

For skinless salmon and 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 the dukkah 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.