Salmon fillet on mountain lentils with dill sauce

Ingredients for 2 servings:

• 100 g mountain lentils or Puy lentils
• 25 g carrot(s), very finely diced
• 25 g celery, very finely diced
• 1 m.-large shallot(s), finely diced
• 50 g smoked bacon, finely diced
• 1 tbsp tomato paste
• 1 clove(s) garlic, finely chopped
• 1 bay leaf
• 3 tbsp balsamic vinegar
• 250 ml water
• 1 tbsp butter
• e.g. salt and pepper
• 2 salmon fillets (200 g each)
• 20 cl cream
• 20 g dill, freshly chopped
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Sauté the bacon, shallot, and garlic in a little oil until translucent. Add the carrot, celery, and lentils. Stir in the tomato paste and roast briefly. Add the bay leaf and water and simmer for 30 minutes. Only after 20 minutes add a little salt. Season the cooked lentils with balsamic vinegar and pepper and stir in a tablespoon of butter. Meanwhile, season the salmon fillets with pepper and salt and fry them in 2 tablespoons of olive oil for about 6 minutes. The frying time depends on the thickness of the fillets. They should still be pink on the inside. Reduce the cream, stir in the dill, and season with salt and pepper. Arrange the lentils on the plates, top with the salmon fillets, and pour the dill sauce over them. A suitable side dish would be hash browns.