This “healthy-ish” recipe combines tender nutty lentils with bitter radicchio, frisée and anise-flavored fennel all tossed in a charred Meyer lemon vinaigrette and topped with filets of salmon. I could eat salmon just about every day – I just love the flavor, especially when it’s cooked just right. In this recipe the salmon is quickly grilled on a grill pan until there is just an outer crust that forms, then finished cooking in the oven until just tender.
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