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    4 salmon fillets, (about 6 oz/175 g each)
    2 tbsp (25 mL) virgin olive oil
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) pepper
    1 tbsp (15 mL) fresh mint or fresh parsley, chopped
    Lentil Pilaf:
    1 tbsp (15 mL) virgin olive oil
    1 onion, chopped
    1 stalk celery, chopped
    2 cloves garlic, minced
    1 sweet red pepper, diced
    1 tsp (5 mL) ground cumin
    1/4 tsp (1 mL) salt
    1 cup (250 mL) brown lentils or greenlentils
    2 cups (500 mL) chicken stock
    2 tbsp (25 mL) fresh mint or fresh parsley, chopped


Lentil Pilaf:
In saucepan, heat oil over medium heat; fry onion, celery, garlic, red pepper, cumin and salt until onion is softened, about 5 minutes. Add lentils; stir to coat. Add stock; bring to boil. Reduce heat, cover and simmer until lentils are tender and some liquid remains, about 40 minutes. Stir in mint.

Meanwhile, place salmon fillets on parchment paper-lined or greased baking sheet. Brush oil over salmon; sprinkle with salt and pepper. Roast in 425°F (220°C) oven until fish flakes easily when tested, about 12 minutes. Sprinkle with mint.

Arrange lentil pilaf on 4 warmed plates; top with salmon.



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