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Ingredients

• 1 small carrot, diced as finely as possible
• 2 small shallots, diced as finely as possible
• 1 tablespoon olive oil, plus 1 tablespoon
• Leaves of 2 stems fresh thyme
• Salt and pepper
• 1 1/4 cups lentils du Puy
• 1/3 cup dry white wine
• 3 1/2 cups vegetable stock or water
• 1 tablespoon freshly chopped flat leaf parsley
• 1 1/4 pounds salmon fillet, skin on, cut into 4 portions
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons olive oil
• 1/2 cup crme frache
• 2 tablespoons Dijon mustard
• 2 tablespoon whole grain mustard
• Zest of 1 lemon
• Fresh thyme, lemon slices, and mixed olives for garnish

Description

Serious Eats