Pan Seared Salmon with Caper Herb Vinaigrette and French Lentil Salad
"This post is sponsored by All-Clad. Crispy pan seared salmon topped with a zesty caper herb vinaigrette..."
INGREDIENTS
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1 large celery rib, finely diced
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1 medium carrot, peeled, and finely diced
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1 dried bay leaf
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1 large garlic clove, smashed
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1 cup French green lentils (Puy lentils), picked over and rinsed
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kosher salt
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1/2 cup raw walnuts
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1 teaspoon Dijon mustard
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zest of 1/2 lemon, plus 1 tablespoon lemon juice
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1 tablespoon red wine vinegar
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1 tablespoon extra virgin olive oil
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1/2 small red onion, finely diced
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5 oil-packed sun-dried tomatoes, finely chopped
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1/4 cup finely chopped flat leaf parsley
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1 tablespoon finely chopped fresh dill
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freshly ground black pepper
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1 small shallot, finely diced (roughly 1/4 cup)
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2 tablespoons drained capers, roughly chopped
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zest of 1/2 lemon, plus 3 tablespoons lemon juice
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1/4 cup extra virgin olive oil
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1/4 cup chopped cilantro leaves
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2 tablespoons finely chopped fresh dill
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1 tablespoon finely chopped flat leaf parsley
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1 tablespoon finely chopped basil (optional)
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kosher salt
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freshly ground black pepper
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4 (4-5 ounce) wild Alaskan salmon fillets
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kosher salt
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avocado oil (or other high smoke point cooking oil), for cooking
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