Servings 4



  • 3 tablespoons extra-virgin olive oil
  • 2 medium shallots, finely chopped
  • 1 fennel bulb, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, chopped or 1 tablespoon roasted garlic puree
  • 1 teaspoon ground cumin
  • 1-2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon white vinegar
  • 1 cup black dried lentils, rinsed and drained
  • 2 cups veggie broth


  • 4 salmon fillets
  • 1/2 cup maple syrup
  • 1/3 cup low sodium soy sauce
  • 1/4 cup orange juice
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons butter, I used Harissa infused butter



Heat the oil in a saucepan over medium-low heat. Add the shallots, fennel, carrots and celery then cook gently, with occasional stirring, until just beginning to soften, 2-3 minutes. Add garlic; season with cumin, salt and pepper and stir.

Add the broth, lentils and vinegar. Bring to a boil, and then reduce heat to a simmer. Cover and cook until the lentils are tender but still somewhat al dente, about 20-25 minutes.

Season to taste with salt and pepper. Garnish with a few shavings of raw fennel.


Heat cast iron skillet in hot oven 15-20 minutes.

In a large bowl, whisk maple syrup, soy sauce, orange juice, salt and pepper. Place the salmon and the liquid mixture in a large resalable bag. Press the air out and allow fish to marinade for 15 minutes.

Add butter to cast iron skillet; swirl around to completely cover the bottom of pan.

Remove salmon from bag and place fish skin side down (without the marinade) for 4-5 minutes or until golden. Heat remaining marinade in small saucepan, 2-3 minutes or until sauce thickens. Baste the top part of the salmon with the sauce.

Transfer the pan back to the oven and cook 7-8 minutes, or until the tops of the salmon are nicely charred.

To serve, place the fish over a bed of warm lentils; and asparagus spears on the side. Drizzle some of the reserved maple sauce over the fish and Enjoy!