Chermoula Steelhead Trout with Warm Heirloom Tomatoes and Lentil Salad - Riverence Provisions

Ingredients

• ¾ teaspoon coriander seeds
• ¾ teaspoon cumin seeds
• 2 garlic cloves
• ¼ teaspoon lemon zest, finely grated
• ¼ cup fresh lemon juice
• 1 teaspoon smoked paprika
• ¾ teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes
• 1 cup (packed) cilantro leaves with tender stems
• 1 cup (packed) parsley leaves
• ½ cup (packed) mint leaves, reserving 1 tablespoon mint for garnish
• ¾ cup extra virgin live oil
• 2 Riverence Steelhead Trout Fillets, thawed and patted dry
• 2 tablespoons chermoula seasoning
• Sea salt and cracked black pepper to taste
• ¼ cup extra virgin olive oil
• 1 15-oz. can lentils, drained and rinsed
• 4 heirloom tomatoes, sliced
• 1 Lebanese or English cucumber, thinly sliced
• 1 cup mint leaves, coarsely chopped
• Lemon wedges to serve