Seared Salmon Over Italian-Style Lentils | Sysco Foodie

Ingredients

• 2 tablespoons Arrezzio Imperial robusto extra virgin olive oil
• 1 tablespoon Imperial Fresh peeled shallot
• 1 ounce black beluga lentils
• Sysco Classic coarse kosher salt flakes to taste
• 1½ ounce fresh delicata squash
• 1 teaspoon Sysco Classic canola salad oil
• 6 ounces Portico Pride Faroe skin-on salmon filet portion
• Fresh radicchio for garnish
• 1 tablespoon Lemon Relish (see recipe)
• ¼ cup Brown Butter Cauliflower Purée (see recipe)
• Lemon Relish
• ½ each Reliance Fresh choice lemon
• 3 ounces Castelvetrano green olives
• 2 tablespoons Imperial Fresh chives
• 2 tablespoons Italian parsley
• ¼ cup Arrezzio Imperial robusto extra virgin olive oil
• Brown Butter Cauliflower Purée
• 1 each Imperial Fresh cauliflower
• 3 cups Wholesome Farms Classic extended shelf-life half & half creamer
• 3 tablespoons Wholesome Farms Imperial 83% unsalted butter
• ¼ teaspoon Sysco Classic coarse kosher salt flakes