Pan-Cooked Salmon Fillets With Lentils

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Mark Bittman
Nutrition per serving    (USDA % daily values)
CAL
1130
FAT
89%
CHOL
132%
SOD
8%

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Ingredients for 4 servings

2 to 3 cups dried green lentils, washed and picked over

2 medium carrots, cut into 1/4-inch cubes

1 small potato, peeled and cut into 1/4-inch cubes

1 medium onion, chopped

2 cloves garlic, minced

A few sprigs each fresh parsley and thyme, a bay leaf, and a few chives, tied in cheesecloth for easy removal, or about 11/2 teaspoons mixed dried herbs

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

Four 6-ounce salmon fillets

Chopped fresh parsley leaves or chives for garnish

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