-
1
Preheat the oven to 325 degrees F.
-
2
In a small saucepan, over medium heat, add 1 cup of water and 1/2 cup rinsed lentils.
-
3
Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes.
-
4
Drain and set aside.
-
5
Season the salmon steaks with salt and pepper on all sides.
-
6
In a large nonstick saute pan, over medium high heat, add 1 tablespoon of the olive oil.
-
7
When the oil is hot and shimmering add the salmon fillets.
-
8
Cook for 3 minutes, then turn and cook for 1 to 2 minutes on the other side.
-
9
Remove the fillets to a baking sheet fitted with a rack and put in the oven.
-
10
Add the remaining 1 tablespoon of olive oil to the same pan, over high heat.
-
11
When the oil is hot add the onions, capers, olives and anchovies.
-
12
Stir often until the onions are just starting to caramelize.
-
13
Add the garlic and red pepper flakes and saute for 2 minutes more.
-
14
Stir in the tomatoes, red wine vinegar and the lemon juice.
-
15
Reduce the heat to a simmer and cook for 3 to 4 minutes.
-
16
Add the lentils and adjust the seasoning, if necessary.
-
17
Stir in the basil and parsley and remove from heat.
-
18
Remove the salmon from oven, and transfer the fillets to serving plates.
-
19
Top each serving with the puttanesca and garnish with a whole basil sprig.
