Crispy Skillet Salmon with Warm Lentil Salad

fresh ingredients

IN THE KIT

  • 12 oz
    salmon (2 filets)
  • 4 oz
    baby spinach
  • 4 oz
    cauliflower
  • 4 oz
    Zesty house blend
  • 1 oz
    Moroccan spice blend
  • 1 oz
    garlic
  • 2 oz
    onion
  • 4 oz
    carrot
  • 4 oz
    veggie stock and base blend
  • 4 oz
    green lentils
  • 2 oz
    Zesty vinaigrette*

*Zesty vinaigrette: red wine vinegar, olive oil, Dijon mustard, salt, pepper

 

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Medium saucepan

Strainer

Medium nonstick skillet

Making sheet lined with parchment paper or foil 

cook along

INSTRUCTIONS

Prep

Preheat oven to 400 degrees C;

Peel & finely chop onion;

Scrub carrot, halve lengthwise & thinly slice crosswise into half-moons;

Cut cauliflower into florets.

1Roast Cauliflower

Spread florets on a baking sheet. Drizzle with olive oil & toss with Zesty house blend. Roast for 15 minutes until tender & golden. 

2Cook Lentils

In a medium saucepan, combine lentils, veggie stock & base, 3 cups water, & ½ teaspoon salt. Cover & bring to a boil. Uncover, then continue to simmer over medium heat until lentils are just tender but not falling apart, 15–18 minutes. Drain lentils, then return to saucepan & cover to keep warm.

3Caramelize Vegetables

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add carrots, onions & a pinch each of salt & pepper. Cook, stirring occasionally, until onions & carrots are deeply browned & carrots are just tender, about 5 minutes. Stir in garlic & cook until fragrant, about 1 minute. Transfer vegetables to saucepan with cooked lentils. Wipe out skillet.

4Prep Salmon

Pat salmon very dry; season all over with salt. Season flesh side only with Moroccan spice blend. Heat 1 tablespoon oil in same skillet over medium-high until shimmering.

5Cook Salmon

Reduce skillet heat to medium, then add salmon fillets, skin side down. Press each fillet firmly in place for 10 seconds with the back of a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is well browned & very crisp & salmon is almost cooked through, about 5 minutes. Flip salmon; cook until it is just medium, about 1 minute more.

6Finish Lentils

Return saucepan with lentils & veggies to medium heat. Stir in spinach & cook, until spinach is just wilted. Season to taste with salt & pepper. 

7To Serve

Spoon lentils onto plates, then drizzle the vinaigrette over top. Serve salmon, skin side up, over lentils, with a side of cauliflower. Enjoy!