Salmon With Lentils

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 leeks, and light-green parts only, halved lengthwise and chopped
• 2 carrots, diced
• 3 garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 cinnamon stick
• 1 1/4 cups lentils
• 1 bunch swiss chard
• 18 ounces center-cut skinless salmon fillets
• kosher salt & freshly ground black pepper
• 1 tablespoon honey
• 1 lemon, juice of

Recipe

• 1 heat 1/4 cup olive oil in a skillet over medium heat.
• 2 add the leeks and carrots and cook until tender, 5 minutes.
• 3 add the garlic and tomato paste and cook 1 minute.
• 4 increase the heat to high; add 4 cups water, the cinnamon stick and lentils. bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
• 5 meanwhile, remove the swiss chard stems; reserve 3 leaves and chop the rest.
• 6 place the whole leaves over the lentils, cover and wilt, 1 minute. remove the chard and cover the lentils.
• 7 season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
• 8 stir the honey and lemon juice into the remaining lentils and season with salt and pepper.
• 9 stir in the chopped chard.
• 10 place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper.
• 11 cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
• 12 remove the salmon and cut into pieces. (if the lentils are dry, add a splash of water.)
• 13 divide lentils among bowls and top with salmon.