Henry Meer's Mustard Baked Salmon with Lentils

A top chef adds pizazz to this power fish, high in omega-3 oils, protein vitamin A, the B-group vitamins.

Ingredients

2	cups lentils
1	cup carrots, diced (about 1/4-inch diameter)
1/2	cup turnips, diced (about 1/4-inch diameter)
1/2	cup celery, diced
1	cup leeks, chopped
1/2	cup onion, chopped
6	whole cloves garlic
1	bay leaf
1/2	cup plus 4 tbsp olive oil
4	cups water
2	tbsp tarragon vinegar
1/4	cup large-grain or Dijon mustard
4	3-ounce salmon fillets
1/2	cup fresh Italian parsley, coarsely chopped

Directions

Rinse the lentils. Combine them with diced carrots, turnips, celery, chopped leeks and onion, garlic, bay leaf, and 1/2 cup of olive oil in a pot. Sauté over medium heat for 5 minutes.

Add water and cover. Let simmer slowly for one hour or until tender. Turn off the heat. Add vinegar.

Preheat oven to 425°F. Blend together the mustard and remaining olive oil; spread the mixture onto the four fillets. Lightly oil the cooking rack (or coat with cooking spray) and place it in a roasting pan. Place fillets on the rack and cook for 10 minutes.

Stir parsley into the lentils and divide among four plates. Place a fillet atop each plate of lentils and serve.