Italian Pan-Seared Salmon with Creamy Lentil Ragù & Charred Broccolini

Ingredients

• 2 fillets (6 oz each) salmon fillets, skin-on, room temperature
• 3 tbsp extra virgin olive oil, divided
• 0.75 cup brown lentils, dried, rinsed
• 1 can (14.5 oz) diced tomatoes, canned (no sugar added)
• 1.5 cups vegetable broth, low-sodium
• 4 cloves garlic cloves, minced
• 2 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 2 tbsp heavy cream, optional for richness
• 8 oz broccolini, halved lengthwise
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 0.5 lemon fresh lemon, for finishing
• 0.25 tsp red pepper flakes, optional

Instructions

1. 1

   Start lentil ragù: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 2 minced garlic cloves, thyme, and bay leaf. Sauté 1 minute until fragrant.

2. 2

   Add rinsed lentils, canned tomatoes with liquid, and vegetable broth to pot. Bring to boil, then reduce heat and simmer 18-20 minutes until lentils are tender but hold their shape.