Seared Salmon with Sautéed Fennel, Lentils & Dill

Directions

1. Sauté onions and fennel with 1 Tbsp (15 mL) of oil in a medium pan until rendered and slightly golden. Stir in tomatoes and lentils and continue to cook for another 2-3 minutes or until hot. Stir in lemon juice, zest, and dill. Remove from stove and reserve.
2. For the salmon: season each side of the fillets with salt and pepper. Heat a large sauté pan on medium-high heat. Once the pan is hot, add 1 Tbsp (15 mL) oil and lay the fillets down and cook for 3-4 minutes on each side or until desired doneness. Try to achieve a nice golden sear for best flavour and presentation. Remove the salmon from the pan once cooked.
3. Lay fillets down on a platter or plate and top with the prepared fennel and lentil mixture. Garnish with fresh dill and fennel fronds and serve immediately.