Chermoula Steelhead Trout with Warm Heirloom Tomatoes and Lentil Salad

For the Chermoula:

• 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

For the Trout and Lentil Salad:

• 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

For the Chermoula:

1. Toast coriander and cumin seeds in a small dry skillet, tossing occasionally until very fragrant, about 2 minutes.
2. Let cool, then lightly crush with a heavy skillet or mallet. Puree toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt and red pepper flakes in a food processor until spices are ground and mixture is very smooth.
3. Add cilantro, parsley, and mint. Process until well combined but slightly textured.

Note: Sauce can be made 3 days ahead. Chill in an airtight container.

For the Trout and Lentil Salad:

1. Pre-heat oven to 400° F. Line a baking sheet with parchment paper. Place the trout fillets on the lined sheet.
2. Brush trout with the chermoula, sprinkle with salt and pepper and drizzle with 1 tablespoon of the oil.
3. Cook for 10-12 minutes or until the trout is opaque and flakes easily.
4. While the trout is cooking, pace the lentils, tomatoes, cucumber, mint, salt, pepper and remaining oil in a large bowl and toss to combine.
5. Add to sheet pan alongside trout the last 5 minutes of cooking to warm. Remove tray from oven and cool 5 minutes.
6. Serve on tray or plate as desired. Garnish with mint leaves and serve with lemon slices.

Takes 45 minutes, Serves 2.