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+ servings

Servings 4 people


  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 6 tablespoons olive oil
  • 1 cup (about 1⁄2 bunch) cilantro leaves, packed
  • Juice and zest of 1 lemon
  • 2 cloves garlic peeled
  • 1 teaspoon paprika
  • 4 6-ounce skinless salmon fillets or 8-ounce salmon steaks
  • 1⁄2 teaspoon kosher salt
  • 2 cups cooked lentils
  • 6 ounces baby spinach
  • 20 cherry tomatoes of various colors halved


  1. Preheat the oven to 375°F. In a small sauté pan over medium heat, toast the cumin and coriander, stirring until just fragrant, about 2 to 3 minutes. Pour the spices onto a plate to cool, and set aside.
  2. In a blender or food processor, combine 4 tablespoons olive oil, 1⁄2 cup cilantro leaves, lemon juice and zest, garlic, paprika, cumin, and coriander.
  3. Prepare 4 parchment-paper squares, each as long as the roll is wide. Season the salmon with the salt. Place 1⁄2 cup cooked lentils onto the center of each of the 4 parchment-paper squares. Top each with one quarter of the spinach, 1 salmon fillet, and 10 tomato halves. Slather the salmon and tomatoes with the blended cilantro paste, and drizzle each with 1⁄2 tablespoon olive oil. Fold the parchment squares to enclose the ingredients and crimp the edges to seal. Bake on a baking sheet for 15 to 18 minutes, depending on the fish’s thickness.
  4. Open each packet (careful of the steam), transfer the packets to a serving plate, garnish with the remaining cilantro, and serve.