Meal Kit

Big Sur Pan-Seared Salmon

With Black Lentils and Jalapeño Slaw

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Soy, Fish (Salmon)

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This light and satisfying dinner starts with flaky, pan-seared salmon nestled atop a bed of nutty black lentils and piled high with creamy, zesty jalapeño slaw. The result is an elegant, low-calorie dish packed with protein, fiber, and a taste that's completely gourmet.

In Your Box (serves 2)

  • ½ cup Beluga Lentils
  • 1 Shallot
  • 1 Jalapeño Pepper
  • 4 Cilantro Sprigs
  • Info
    2 Salmon Fillets
  • ¾ fl. oz. Apple Cider Vinegar
  • 1 tsp. Sugar
  • Info
    1.125 oz. Mayonnaise
  • 5 oz. Slaw Mix

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Wire-Mesh Strainer
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Lentils

    Rinse lentils in a wire mesh stainer. Place strained lentils in a medium pot with 1 cup of water and a pinch of salt and bring to a boil. Reduce to a simmer, cover with a lid and cook until soft and all water is absorbed, about 25 minutes, stirring occasionally. If more water is needed, add 1 Tbsp. at a time to pot until desired consistency is achieved. Cooked lentils should be chewy and slightly firm.

  2. 2

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Peel and slice shallot into thin strips. Slice jalapeño into rounds (remove seeds and white inner membrane to lessen heat). Stem and mince cilantro. Rinse salmon and pat dry.

  3. 3

    Make the Slaw

    In a mixing bowl, combine apple cider vinegar and sugar. Whisk until the sugar is dissolved. Add mayonnaise, cilantro (reserving a pinch for garnish), jalapeño rounds (to taste - these can be spicy), shallot, slaw mix, and a pinch of salt and pepper and stir to combine. Reserve in refrigerator.

  4. 4

    Cook the Fish

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Season salmon with a pinch of salt and pepper. When the pan is hot, add salmon fillets to pan and cook on each side for 4-5 minutes, or until internal temperature reaches a minimum of 145 degrees. Remove from heat and set aside.

  5. 5

    Plate the Dish

    Place a serving of lentils in center of the plate. Place salmon next to lentils. Spoon jalapeño slaw next to salmon. Garnish with reserved cilantro.

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