Pan Seared Salmon W/ French Green Lentils

1. 1

   In a medium heat proof bowl, add the lentils and cover with boiling water. Let sit for about 15-20 minutes. Drain, and set aside.

2. 2

   In a large skillet, add 2 tablespoons of olive oil and add onions, leeks, thyme, salt, and pepper. Saute for about 10 minutes, or until onions start to soften.

3. 3

   Add the garlic and stir until fragrant, about 1 minute or two. Add celery, carrots, chicken stock, lentils, and tomato paste. Stir until tomato paste is well incorporated and cover. Stirring occasionally, simmer for about 20-25 minutes, or until lentils are tender. Slowly stir in the vinegar until you reach the desired taste. Set aside.

4. 4

   Preheat oven to 450 F.

5. 5

   Heat a large oven-proof skillet over high heat. Rub both sides of salmon fillet with olive oil and season with salt and pepper. If you want a crispier skin of the salmon, make about 2-3 diagonal scores on the skin before you add it to skillet. This will create less surface area to heat and allow for the skin to crisp up faster.

6. 6

   Place salmon fillets, skin side down, in the skillet and cook for about 2-3 minutes, or until skin is browned. Carefully flip each fillet over and transfer skillet to oven for about 5 minutes, or until pink throughout. (I'd never cooked salmon this way either, I usually just use that method for steaks, but was pleasantly surprised that the salmon came out PERFECT doing this)

7. 7

   Serve the salmon over a mound of the lentil mixture and dig in!

* Per serving · 4 servings · Values may vary.