Salmon with Lentils

Ingredients

• 2  carrots diced
• 1  cinnamon sticks 
• 1.3 cups green lentils french
• 3 cloves garlic chopped
• 1 tablespoon honey 
• 1  juice of lemon 
• 4 servings kosher salt and pepper freshly ground
• 2  leeks white halved lengthwise chopped
• 0.3 cup olive oil extra-virgin plus more for drizzling
• 18 ounce center-cut salmon fillets skinless
• 1 bunch swiss chard 
• 1 tablespoon tomato paste 

Equipment

• bowl
• frying pan

Directions

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. 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.
4. Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest.
5. Place the whole leaves over the lentils, cover and wilt, 1 minute.
6. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
7. Reserve about 1 cup lentils for Warm Beet and Lentil Salad. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard.
8. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
9. Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
10. Turn leftover lentils into Warm Beet and Lentil Salad With Goat Cheese.
11. Photograph by Antonis Achilleos