Pan Seared Salmon With Caper Herb Vinaigrette And French Lentil Salad Recipe

Ingredients For Pan Seared Salmon With Caper Herb Vinaigrette And French Lentil Salad Recipe

• 1 Large celery rib finely diced
• 1 Medium carrot peeled, and finely diced
• 1 Dried bay leaf
• 1 Large garlic clove smashed
• 1 cup French green lentils picked over and rinsed
• Kosher salt
• 0.5 cup A raw walnuts
• 1 teaspoon Dijon mustard
• 1 tablespoon Zest of a1/2 lemon, plus lemon juice
• 1 tablespoon Red wine vinegar
• 1 tablespoon Extra virgin olive oil
• 0.5 A small red onion finely diced
• 5 Oil packed sun dried tomatoes finely chopped
• 0.25 cup A finely chopped flat leaf parsley
• 1 tablespoon Finely chopped fresh dill
• Freshly ground black pepper
• 1 Small shallot finely diced
• 2 tablespoon Drained capers roughly chopped
• 3 tablespoon Zest of a1/2 lemon, plus lemon juice
• 0.25 cup A extra virgin olive oil
• 0.25 cup A chopped cilantro leaves
• 2 tablespoon Finely chopped fresh dill
• 1 tablespoon Finely chopped flat leaf parsley
• 1 tablespoon Finely chopped basil optional
• Kosher salt
• As required Freshly ground black pepper to taste
• 4 Wild alaskan salmon fillets
• Kosher salt
• Avocado oil or other high smoke point cooking oil, for cooking