Instructions: 1. Bring 2 cups water and 1/2 teaspoon each salt and pepper to boil in saucepan. Add lentils. Reduce heat to low; cover and simmer 30 to 35 minutes, until tender.

2. Meanwhile, sprinkle both sides of salmon with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Heat a 12-inch nonstick skillet over medium-high heat. Cook salmon skin side down 4 minutes. Turn, cover and cook 4 minutes more until opaque in center. Transfer salmon to plate; cover loosely and keep warm.

3. Cook shallots and 2 tablespoons water in skillet over medium heat 2 minutes. Stir in lemon juice, peel and 1/4 cup water; simmer 1 minute.

Transfer lentils to four serving plates. Arrange salmon fillets skin side down on lentils and top with shallot mixture.

Prep time: 10 minutes

Cooking Time: 30 to 35 minutes

NOTES : An easy weekday meal, yet elegant enough for a dinner party. When done, the salmon should be opaque in the center. (Cooking time will vary according to thickness of the fillets.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.