Roasted Pesto Salmon Over Lemon Lentil & Barley Pilaf – Lentils.org

Ingredients

• 2 Tbsp (15 mL) canola oil (divided)
• 1 Tbsp (15 mL) butter
• 1 small onion or large shallot, finely chopped
• 1 garlic clove, crushed
• 1/2 cup (125 mL) green or French green lentils
• 1/2 cup (125 mL) pearl or pot barley
• 21/2 cups (625 mL) chicken or vegetable stock or water
• 1 Tbsp (15 mL) juice of half a lemon
• 2 Tbsp (30 mL) chopped Italian parsley
• 4 fresh filets of salmon
• 1/4 cup (60 mL) jarred pesto
• 4-8 thin slices prosciutto