Herb-Crusted Salmon with Puy Lentils

Lentils

• 2 tbsp Extra virgin olive oil
• 1 medium Shallot
• 1 medium Carrot
• 1 stick Celery
• 2 cloves Garlic
• 160 g Puy lentils
• 2 tsp Dijon mustard
• 1 medium Lemon
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Salmon

• 2 pieces Salmon fillet, skin on or skin off
• 40 g Panko breadcrumbs
• 10 g Fresh parsley
• 5 g Fresh dill

1. Heat the oven to 200°C (400°F). Finely chop the shallot, carrot and celery, and finely chop or crush the garlic.
2. Warm 1 tbsp of the extra virgin olive oil in a saucepan over a medium heat. Add the shallot, carrot and celery with a pinch of the fine sea salt and cook for 6 to 8 minutes until softened, then stir in the garlic for 30 seconds.
3. Stir in the puy lentils, then add 600 ml water and bring to the boil. Reduce to a gentle simmer and cook for 18 to 22 minutes until the lentils are tender but still holding their shape; add a splash more water if the pan looks dry.
4. Meanwhile, line a baking tray and set the salmon on it. In a bowl, mix the panko breadcrumbs with the remaining 1 tbsp extra virgin olive oil, the fresh parsley, the fresh dill, a pinch of fine sea salt and black pepper, then press the mixture on top of the salmon.
5. Bake for 10 to 12 minutes until the salmon is just cooked through and the crust is golden. If you like, give it 1 to 2 minutes under a hot grill at the end to deepen the colour, watching closely.
6. Take the lentils off the heat and stir in the Dijon mustard. Finely grate in a little lemon zest, then squeeze in lemon juice to taste; season with the remaining fine sea salt and black pepper.
7. Spoon the lentils into warm bowls and sit the salmon on top. Finish with a small drizzle of extra virgin olive oil and a final squeeze of lemon, if you like.

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