Seared Salmon with Sautéed Fennel, Lentils & Dill – Lentils.org

Ingredients

• 2 Tbsp (30 mL) canola oil, divided
• 1/2 cup (125 mL) thinly sliced red onion
• 1/2 cup (125 mL) thinly sliced fennel (reserve fronds)
• 1/2 cup (125 mL) halved cherry tomatoes
• 1 Tbsp (15 mL) lemon juice and zest
• 1 Tbsp (15 mL) chopped fresh dill (reserve some for garnish)
• 1/2 cup (125 mL) cooked green lentils
• 6 (6 oz/170 g) salmon fillets, deboned, skin removed
• to taste, salt and ground black pepper