Jamie Oliver Lentils and Salmon

Serves 4

prepRinse dried lentils and cook according to package instructions until tender; drain and set aside (or use canned lentils, rinsed and drained)
1 tablespoon olive oil	Sauté onion and carrot 5–6 min	Add garlic and thyme, cook 1 min	Stir in lentils and stock, simmer 5–7 min	Stir in vinegar, season, keep warm	Plate lentils, top with salmon & garnish
1 onion, finely chopped
1 carrot, diced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 cups / 480 ml vegetable stock or water
1 tablespoon red wine vinegar
Salt and black pepper, to taste
1 cup / 200 g cooked lentils (dried green or Puy, or canned, rinsed and drained)
4 salmon fillets (skin-on or skinless)	Season salmon with salt & pepper	Heat oil, cook salmon skin-down 4–5 min	Flip and cook 2–3 min until done
Salt and black pepper, to taste
1 tablespoon olive oil
Lemon wedges, for serving
Fresh parsley or dill, chopped, for garnish

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