Mediterranean Salmon, Lentil & Chickpea Skillet

Ingredients

[ ] Rinse 120g [[Puy lentils]] and add them to a pot with 360ml water and a pinch of salt.
[ ] Bring the water to a boil. Reduce the heat and simmer, covered, for 20–25 minutes until the lentils are tender but still hold their shape.
[ ] Drain the lentils and set them aside.
[ ] Heat the olive oil in a large skillet over medium heat.
[ ] Sauté the diced onion for 3–4 minutes until it softens.
[ ] Add the minced garlic and cook for 30 seconds until fragrant.
[ ] Stir in the diced tomatoes, tomato paste, dried oregano, ground cumin, ¼ tsp of salt, and a pinch of black pepper.
[ ] Simmer the mixture for 5 minutes until it thickens slightly.
[ ] Fold in the drained [[Chickpeas]] and the cooked lentils to warm them through.
[ ] Pat the salmon dry and season it with smoked paprika, salt, and pepper.
[ ] Create small wells in the lentil-chickpea mixture and place the salmon fillets in them.
[ ] Cover the skillet with a lid and cook for 8-10 minutes until the salmon is cooked through but still moist.
[ ] Flake the salmon into large chunks and stir it gently into the lentil-chickpea mixture along with the lemon zest.
[ ] Sprinkle with crumbled [[Feta cheese]] if desired.
[ ] Garnish with chopped parsley and a squeeze of lemon juice before serving.

For a dairy-free version, omit the [[Feta cheese]].
This skillet dish pairs well with a simple green salad dressed with olive oil and lemon.
Store any leftovers in the refrigerator for up to 3 days.
Reheat leftovers in a covered skillet over low heat with a splash of water.
Using a lid when cooking the salmon helps it steam gently while picking up the flavors from the lentil-chickpea mixture.
For a spicier version, add a pinch of red pepper flakes when sautéing the onions.