1

Pat salmon dry with paper towels and place fillets, skin side up, on a plate in refrigerator for 30-60 minutes to air dry (this will help make the skin nice and crispy).

2

Meanwhile, coat a medium saucepan with cooking spray; heat over medium heat. Add onion, carrot, and 1 tsp salt; cook, stirring frequently, until softened, 7-8 minutes. Add garlic, bay leaf, rosemary, and thyme; cook, stirring a few times, 1 minute. Stir in broth and lentils; increase heat to high. Bring to a boil and then reduce heat to medium-low; simmer, uncovered, stirring occasionally, until lentils are tender and broth is absorbed, 15-20 minutes. Remove from heat; cover to keep warm.

3

While lentils cook, make vinaigrette by mixing shallot, mustard, oil, 1/2 tsp salt, 1/4 tsp pepper, and parsley in a small bowl; set aside.

4

When ready to cook salmon, line a baking sheet with aluminum foil; spray with cooking spray. Adjust oven rack so it’s 6-inches from broiler; heat broiler to high. Season salmon on both sides with remaining 1 tsp salt and remaining 1/4 tsp pepper (or to taste); place on prepared pan, skin side up; broil until skin is browned and crispy, and salmon is light pink throughout, 7-8 minutes.

5

Pour dressing over lentils; stir to combine. Serve lentils topped with salmon; garnish with parsley.

6

Serving size: 1 salmon filet with 1 cup lentil salad