One Skillet Crispy Salmon with Mustardy Lentils Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil, divided, plus more for serving
• 4 medium shallots, thinly sliced (about 1/2 cup)
• Kosher salt and freshly ground black pepper
• Two (6-ounce) salmon fillets, skin on
• 1 (14.5-ounce) can Puy lentils, drained and rinsed
• 3 sprigs thyme or 1 sprig rosemary
• 1 cup homemade or store-bought low sodium vegetable or chicken stock
• 1 tablespoon whole-grain mustard
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon juice from 1 lemon

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