Ingredients

4 salmon filets, 150g each

olive oil

1 cup red lentils (in a can) or 3\4 cup dried

1 shallot, finely chopped

3 cloves garlic, finely chopped

2 cups vegetable broth

1 small handfull of chives, chopped

Salt and pepper

Preparation

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