Salmon with Lentils

Ingredients

• 300 g dried Beluga lentils
• 1 tsp fennel seeds
• 600 ml Vegetable Broth
• 1 Carrot
• 1 onion
• 1 stalk Celery
• 600 g salmon fillet
• 2 tbsp Rapeseed oil
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped parsley
• Lemon juice

Instructions

1. 1.

   Bring the lentils with the fennel seeds and vegetable broth to a boil and simmer gently for about 40 minutes until the lentils are tender. Peel the carrot and onion, wash and trim the celery, then dice everything into small cubes. Add the vegetables to the lentils after about 20 minutes of cooking and continue to cook together.

2. 2.

   Rinse the salmon, pat it dry, and cut into four equal portions. Season with salt and pepper, then sear in a non‑stick pan over hot oil for about 6 minutes on each side until golden brown.

3. 3.

   Add the parsley to the lentils and season with lemon juice, salt, and pepper. Plate the lentils, place the salmon on top, and serve immediately.