Shawarma-Spiced Cod & Arugula Salad with Roasted Potatoes

Shawarma-Spiced Cod & Arugula Salad

with Roasted Potatoes

30 MIN
+$4.99/serving 2 Servings
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Salmon

    From the Test Kitchen

    We're calling on the bold, warming spices of shawarma (a Middle Eastern street-food favorite) by seasoning our cod fillets with a traditional blend of coriander, cumin, and turmeric, and more. It's perfectly accompanied by a savory-sweet mix of oregano-roasted potatoes, currants, and fresh arugula—plus a creamy layer of lemon tahini served underneath.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Shawarma-Spiced Cod & Arugula Salad with Roasted Potatoes
    Title
    • 2 Skin-On Salmon Fillets
    • ¾ lb Potatoes
    • 2 oz Arugula
    • 1 Lemon
    • 2 Tbsps Dried Currants
    • 2 Tbsps Tahini
    • ½ oz Sweety Drop Peppers
    • 1 tsp Whole Dried Oregano
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • 2 Tbsps Roasted Pistachios
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Place the currants in a bowl; cover with hot water. Set aside to rehydrate. Roughly chop the pistachios. Quarter and deseed the lemon. In a bowl, combine the tahini, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper. 

    Roast the potatoes
    2 Roast the potatoes

    Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

    Cook the fish
    3 Cook the fish

    Once the potatoes have roasted about 10 minutes, pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Make the salad & serve your dish
    4 Make the salad & serve your dish

    Just before serving, in a large bowl, combine the arugula, roasted potatoes, rehydrated currants (draining before adding), and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Divide the lemon tahini between two dishes and spread into an even layer. Top with the salad and cooked fish. Garnish with the peppers and chopped pistachios. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Place the currants in a bowl; cover with hot water. Set aside to rehydrate. Roughly chop the pistachios. Quarter and deseed the lemon. In a bowl, combine the tahini, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper. 

    2 Roast the potatoes

    Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

    Roast the potatoes
    Cook the fish
    3 Cook the fish

    Once the potatoes have roasted about 10 minutes, pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Make the salad & serve your dish

    Just before serving, in a large bowl, combine the arugula, roasted potatoes, rehydrated currants (draining before adding), and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Divide the lemon tahini between two dishes and spread into an even layer. Top with the salad and cooked fish. Garnish with the peppers and chopped pistachios. Enjoy!

    Make the salad & serve your dish
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