Ingredients

• Salmon:

• 16 ounces salmon Available in Our Seafood Subscription Box

• Canola oil

• Salt and pepper

• 2 tablespoons butter

• 1 clove garlic

• 1 sprig thyme

• ¼ lemon (in wedge)

• Lentils:

• 1 cup French du Puy lentils

• 2½ cups chicken broth

• 3 carrots

• 5 cloves garlic

• 1 leek

• 1 yellow onion

• 2 celery stalks

• Olive oil

• Herb Oil:

• 1 bunch parsley

• 1 bunch basil

• 1 cup canola oil

• Salt

• 20 celery leaves, for garnish

Directions

After thawing, place salmon on a paper towel, and bring to room temperature. Set aside.

MAKE HERB OIL

Add leaves and oil to a blender. Blend until green oil is floating on top and the leaves are fully blended. This should take about 7 minutes. (Note: the blender could be hot after blending so open with caution.)

MAKE LENTILS

Peel and dice carrots. Clean and dice leek. Clean and dice celery. Peel and dice onion. Finely chop garlic. On medium/high heat coat pan in olive oil, put all vegetables in the pan, season with salt and pepper, and sweat for about five minutes or until translucent and soft. Add lentils and stock, and simmer for fifteen minutes or until lentils are tender but not mushy.

MAKE SALMON

Once lentils and stock are in the pan, season salmon generously with salt and pepper, heat sauté pan over high heat, and add canola oil to lightly coat the bottom of the pan. Let the oil heat until almost smoking and add salmon skin side down. After 2 minutes reduce to medium heat, and add garlic, thyme, butter, and lemon. Cook for 5 minutes while basting (spooning butter over salmon over and over). Remove salmon from the pan.

Place lentils on a plate, with salmon on top. Garnish with green oil and celery leaves. Enjoy!