Turkish Pan-Seared Salmon with Sumac-Crusted Cauliflower & Herbed Lentil Pilaf

Ingredients

• 4 fillets (6 oz each) salmon fillets, skin-on, patted dry
• 2 tbsp ground sumac, for crust
• 5 tbsp extra virgin olive oil, divided
• 1 lb cauliflower florets, bite-sized pieces
• 1 cup green lentils (dry), French or puy lentils preferred
• 2 1/2 cups vegetable broth, low-sodium
• 1 medium red onion, finely diced
• 4 cloves garlic cloves, minced
• 3 tbsp fresh dill, finely chopped
• 2 tbsp fresh mint, finely chopped
• 3 tbsp fresh parsley, finely chopped
• 1 tsp ground cumin, toasted
• 1/2 tsp ground coriander, toasted
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, freshly ground
• 2 lemons lemon, zest and juice
• 1 tbsp pomegranate molasses, optional drizzle

Instructions

1. 1

   Toast cumin and coriander in a dry skillet over medium heat for 1-2 minutes until fragrant. Set aside.

2. 2

   In a medium saucepan, heat 1 tbsp olive oil over medium heat. Sauté diced red onion and minced garlic for 3 minutes until softened.