Salmon with Quinoa-Lentil Pilaf, Spicy Tahini Sauce, and Arugula Pesto

Name: Salmon with Quinoa-Lentil Pilaf, Spicy Tahini Sauce, and Arugula Pesto
Ingredients: ¼ cup rainbow quinoa; 1 organic yellow onion; 1 organic carrot; 1 organic celery rib; 4 ounces cooked green lentils; Sunbasket lemon tahini (tahini - lemon juice - coconut sugar - shallot-garlic confit - salt); Fish options:; 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 5 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each; 1 teaspoon harissa powder; Sunbasket arugula pesto (arugula - walnuts - extra virgin olive oil - garlic - kosher salt); Sunbasket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)

sunbasket.com

This Middle Eastern pilaf has it all: pan-seared fish, two super grains, and sautéed veggies plus tahini, arugula pesto, and pumpkin seed dukkah. We’ll give you a moment to catch your breath.

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Ingredients

¼ cup rainbow quinoa
1 organic yellow onion
1 organic carrot
1 organic celery rib
4 ounces cooked green lentils
Sunbasket lemon tahini (tahini - lemon juice - coconut sugar - shallot-garlic confit - salt)
Fish options:
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each
1 teaspoon harissa powder
Sunbasket arugula pesto (arugula - walnuts - extra virgin olive oil - garlic - kosher salt)
Sunbasket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)