Tunisian-Spiced Salmon & Lentil Skillet
with Lemon Cream Sauce
Golden-brown Tunisian-spiced chicken thighs top a hearty skillet of tender lentils, carrots, onion, ginger, and warm North African spices. Finished with a drizzle of bright lemon cream sauce and a sprinkle of fresh cilantro, this one-pan meal is rich, aromatic, and packed with flavor in every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
6 ounce
Carrots
1 unit
Lemon
1 thumb
Ginger
¼ ounce
Cilantro
1 unit
Lentils
1 tablespoon
Tunisian Spice Blend
1 teaspoon
Garlic Powder
1 unit
Tomato Paste
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Salmon
(Contains: Fish)
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and finely dice onion. Trim, peel, and halve carrots; cut crosswise into ½-inch pieces. Peel and finely mince ginger. Drain and rinse lentils. Roughly chop cilantro. Zest and halve lemon.
• Pat chicken dry with paper towels. Season all over with 1 tsp Tunisian Spice Blend (2 tsp for 4 servings), salt, and pepper. (You'll use the rest of the Tunisian Spice Blend later.) • Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4) over medium-high heat. Add chicken and cook until golden brown and cooked through, 4-5 minutes per side. Transfer chicken to a cutting board. • Reduce heat under pan to medium. Add a drizzle of oil, onion, and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies are slightly softened, 2-3 minutes.
• Add ginger, garlic powder, remaining Tunisian Spice Blend, and 1 TBSP tomato paste (2 TBSP for 4 servings) to pan; cook, stirring, until fragrant, 30-60 seconds. • Stir in 1 cup water (2 cups for 4), stock concentrate, lentils, and half the cilantro (scrape up any browned bits from the bottom of the pan while you stir!). Bring to a simmer and cook, stirring occasionally, until carrots are tender, 6-8 minutes more. Taste and season with salt. • While lentil mixture cooks, in a small bowl, combine sour cream, lemon zest, juice from lemon, and a pinch of salt.
• Slice chicken crosswise. • Arrange chicken atop lentils and veggies. Drizzle everything with lemon cream sauce and sprinkle with remaining cilantro. Serve family style or divide between shallow bowls.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the complex, layered flavors. Some found it bland; adding garlic or a squeeze of lemon juice helped everything pop! 🍋
- Ease of prep: Customers enjoyed exploring this new recipe, finding it a fun and protein-packed meal perfect for fall.
- Suggestions: Consider adding frozen peas to the lentils for extra texture. Marinating the salmon in teriyaki sauce creates a delicious sweet-and-spicy combo.
- Cooking tips: Watch the seasoning carefully when cooking salmon to prevent burning. For a thicker consistency, simmer the lentils longer.
