Baked Salmon & Lentils

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Salmon
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  Yellow Onion
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  Lentils, Dry(480g)
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  Cumin, Ground(3g)
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  Coriander, Ground(3g)
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  1/4 tsp. black pepper
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  1/8 tsp. salt
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  Cilantro, Fresh(120g)
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  Lemon

Instructions

1. 1Dice the onion into small pieces. Juice the lemon and set aside. Have the cilantro, cumin, and coriander measured and ready.
2. 2Heat olive oil in a medium skillet over medium-high heat. Add the diced onion and cook 2–3 minutes, stirring occasionally, until softened and translucent.
3. 3Add the dry lentils, ground cumin, ground coriander, salt, and black pepper to the skillet. Stir to combine and cook 2–3 minutes over medium-high heat until fragrant and lentils are heated through. Remove from heat, stir in the fresh cilantro, and cover to keep warm.
4. 4While the lentils cook, place the salmon skin-side down on a plate and brush lightly with olive oil. Season generously with salt and black pepper on both sides.
5. 5Heat a separate skillet or cast-iron pan over medium-high heat for 1–2 minutes until hot. Place the salmon skin-side up in the dry pan and cook 4–6 minutes until the skin is golden brown and crispy, then flip and cook an additional 2–3 minutes until the flesh is opaque and flakes easily with a fork and internal temperature reaches 145°F.
6. 6Divide the lentil mixture evenly into 2 airtight containers while hot. Top each portion with one salmon fillet.
7. 7Drizzle lemon juice over each salmon fillet to taste. Cool to room temperature before sealing containers, then refrigerate for up to 4 days.