IN THE KIT
12 ozsalmon (2 filets)
4 ozbaby spinach
4 ozZesty house blend
1 ozMoroccan spice blend
4 ozveggie stock and base blend
4 ozgreen lentils
2 ozZesty vinaigrette*
*Zesty vinaigrette: red wine vinegar, olive oil, Dijon mustard, salt, pepper
Salt & pepper
Kitchen Items Needed
Medium nonstick skillet
Making sheet lined with parchment paper or foil
Preheat oven to 400 degrees C;
Peel & finely chop onion;
Scrub carrot, halve lengthwise & thinly slice crosswise into half-moons;
Cut cauliflower into florets.
Spread florets on a baking sheet. Drizzle with olive oil & toss with Zesty house blend. Roast for 15 minutes until tender & golden.
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.
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.
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.
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.
Return saucepan with lentils & veggies to medium heat. Stir in spinach & cook, until spinach is just wilted. Season to taste with salt & pepper.
Spoon lentils onto plates, then drizzle the vinaigrette over top. Serve salmon, skin side up, over lentils, with a side of cauliflower. Enjoy!