Mustard Crusted Salmon With French Lentils

• 1 cup lentils (ideally de Puy)
• 2 slices bacon, diced
• 3 sprigs thyme
• 1/2 medium onion, diced
• 1 clove garlic, minced
• 1 teaspoon salt
• 2 tablespoons butter
• 1 carrot, diced
• 1 celery stalk, diced
• 1 dash white pepper
• 4 salmon filets
• salt and pepper
• 2 tablespoons Dijon mustard
• 4 teaspoons breadcrumbs
• 2 tablespoons olive or grapeseed oil

1. Combine lentils and 4 cups cold water in saucepan. Bring to a simmer, cover and cook for 20 minutes.
2. In another saucepan, saute bacon and thyme over medium heat about 2 minutes. Add onion, garlic and salt and cook for 5 minutes until onion is translucent. Add butter, carrots, celery, pepper and 1 cup / 235 mL water and cook for 5 more minutes.
3. Drain lentils and add to the bacon-veg mixture. Simmer lightly for another 5-10 minutes and lentils are very tender.
4. Preheat oven to 500F / 260C. Season salmon on both sides. On the rounded side of each filet, spread about 2 Tbs mustard, then press in 1 tsp breadcrumbs to form a crust.
5. Heat a large ovenproof skillet over medium-high heat and add oil. When oil is shimmering hot, add the salmon, mustard-side down. Lower heat to medium. Sear for 2 minutes, then carefully flip and sear 1 minute more. When flipping, take care to keep the crust from breaking off the fish. Transfer the pan to the oven and cook for 3-4 minutes more, depending on size of salmon.
6. Serve salmon over a bed of lentils. A simple green salad dressed with a mustard shallot vinaigrette would be a great pairing for a meal.

lentils, bacon, thyme, onion, clove garlic, salt, butter, carrot, celery stalk, white pepper, salmon filets, salt, mustard, breadcrumbs, olive

Taken from food52.com/recipes/26985-mustard-crusted-salmon-with-french-lentils (may not work)