Tunisian-Spiced Salmon & Lentil Skillet
with Lemon Cream Sauce
- Milk
- Fish
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, these 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.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
6 ounce
Carrot
1 unit
Onion
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Lentils
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 tablespoon
Tunisian Spice Blend
1 thumb
Ginger
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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) 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 as 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.
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.
Reviews from our home cooks
Good, but even better with the addition of a few ounces of frozen peas to the lentils and a squeeze of fresh lemon juice--really helped everything pop!
Love! I added garlic as well and marinated the salmon for a while with teriyaki sauce. Loved the results of spicy and sweet
Outstanding meal, great flavors and filling! Will order it again!
We enjoyed this meal and were happy to explore a new tasty recipe.
It's much better with the sauce, but maybe some extra texture.
My Tunisian spice packet was empty so I had to substitute something I had in my cabinet.
One of my favorite HF meals! Substituted chicken for salmon & it was delicious. 😋
