Instructions: Rinse lentils and combine with carrots, turnips, onion, garlic, bay leaf and 1/3 cup olive oil in a large saucepan. Saute for several minutes over medium heat, add water and simmer over low heat for about 1 hour or until vegetables are tender. Remove from heat and stir in tarragon vinegar. Combine Dijon mustard and 3 Tbsp. olive oil and whisk together. Spread mixture on top of each fillet. Spray a cooking rack with non-stick cooking spray and place fillets on rack. Cook fillets for 20 minutes at 425 degrees or until salmon is fully cooked. Stir parsley into lentil mixture. Place a serving of lentils on each plate and place a fillet on top of lentils and serve.

Chefs Notes: Again, not much room for improvement here.

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