Seared Salmon Filets With Red Lentil Casserole

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   1. In a non-stick skillet, heat 2 tbsp of olive oil over medium heat. Add shallot, galic, lentils, broth and let simmer until lentils are cooked (4-5 minutes if lentils in a can) 15 minutes if dried lentil

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   2. Make small incisions in the salmon (skin side). Season with salt and pepper.

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   3. In a non-stick skillet, heat 2 tbsp of olive oil over medium heat. Ad dsalmon filets and sear for about 2 minutes per side, or until golden brown. If desired, finish cooking in the oven. Ideally, salmon should be served pink in the inside

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   4. Serve the salmon filets over the lentils. Garnish with freshley chopped chives and drizzle of olive oil. Excellent served with an arugula salad with lemon vinigrette.

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